# What you'll need:
→ Main
01 - 1 pound white fish fillets such as mahi-mahi, cod, halibut, or tilapia
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - Salt and freshly ground black pepper, to taste
08 - 8 corn tortillas
→ Spicy Mayo
09 - 1/2 cup mayonnaise
10 - 1 to 2 tablespoons sriracha, adjusted to preference
11 - 1 tablespoon lime juice
→ Pico de Gallo
12 - 2 Roma tomatoes, diced
13 - 1/4 cup red onion, finely chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - 1/2 jalapeño pepper, minced (optional)
16 - 1 tablespoon lime juice
17 - Salt, to taste
# Method:
01 - Pat fish fillets dry using paper towels. Brush both sides with olive oil and evenly season with chili powder, paprika, garlic powder, ground cumin, salt, and freshly ground black pepper.
02 - In a small mixing bowl, combine mayonnaise, desired amount of sriracha, and lime juice. Whisk until smooth and refrigerate until serving.
03 - Mix diced Roma tomatoes, chopped red onion, cilantro, jalapeño (if using), lime juice, and salt in a medium bowl. Toss vigorously and set aside.
04 - Preheat grill or grill pan to medium-high heat. Grill seasoned fish fillets for 3 to 4 minutes per side until cooked through and lightly charred.
05 - Place corn tortillas on the grill and warm for 30 seconds on each side until soft and pliable.
06 - Flake the grilled fish into bite-sized pieces and layer over warmed tortillas. Drizzle generously with spicy mayo, then spoon pico de gallo on top.
07 - Transfer assembled tacos to a platter and serve immediately, accompanied by extra lime wedges if desired.
