Ingredients
Scale
Spicy Mayo:
- 1 cup McCormick® Mayonnaise with Lime Juice (Mayonesa)
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 1 habanero chile, seeded and finely chopped
Grilled FishTacos:
- 1 teaspoon of McCormick® Ground Cumin
- 1 teaspoon of McCormick® Smoked Paprika
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon salt
- 2 white fish filets (such as mahi mahi) 8 ounces each
- Juice from 1 lime (about 3 tablespoons)
- 8 corn or (6-inch) flour tortillas, warmed or grilled
- HERDEZ® Brand Salsa Verde or HERDEZ® Brand Guacamole Salsa
- 1 ripe avocado, peeled, pitted and sliced
- 1/2 cup sliced green onions
Instructions
- For the Spicy Mayo, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- For the fish tacos, mix cumin, smoked paprika, black pepper and salt in small bowl. Season fish evenly with lime juice and seasoning mixture. Grill over high heat 3 to 5 minutes per side or until fish flakes easily with a fork. (white fish cooks quickly, so try not to overcook it.) Transfer to cutting board. Cut each fillet into 4 strips.
- To serve, place 1 fish strip on warm tortilla. Top with desired amount of Spicy Mayo, salsa, avocado slices and green onions. Serve tacos with lime wedges, if desired. (Store any leftover Spicy Mayo in covered airtight container in refrigerator.)