This Grilled Fish Tacos with Spicy Mayo recipe post is a sponsored post by HERDEZ® Brand. All opinions are my own. Thank you for supporting the brands that make this website possible.
The Lent season has begun. Beginning on Ash Wednesday (this year on February 14) and ending on Holy Thursday, it is 40 Days of reflection and spiritual preparation prior to the Easter celebration. I grew up observing the Lenten season. This included fasting, prayer and almsgiving.
Fasting and abstinence included eating smaller meals and refraining from eating meat as a form of penance. Dishes such as lentils, chacales, tortitas de camaron and fish tacos are popular dishes during this time.
If you observe the Lenten season, HERDEZ® Brand and McCormick® Mayonesa have a great catalog of recipes you can prepare for you entire family. No matter how picky they are, there is something for everyone to enjoy during this important time of the year.
For the first Friday of Lent, I decided to visit HerdezTraditions.com and recreate this tasty grilled fish recipe. Full of zesty and spicy flavor these seasoned fish fillets are topped with a spicy mayo made with McCormick® Mayonesa and HERDEZ® Guacamole Salsa.
I grew up topping my favorite meals with HERDEZ® Brand salsas. It is Mexico’s #1 Salsa Brand and mine too. An import to the US straight from Mexico, HERDEZ® brings authentic Mexican flavors right to our dinner table. Made from fresh, simple, quality ingredients, HERDEZ salsas represent the heart and soul of Mexican cuisine.
Use it to top your eggs, tacos, tostadas, burritos and sopes. The flavor possibilities are endless.
For more recipe ideas follow along on Facebook, Instagram or Twitter by using the hashtag #HerdezLentSeason.
Ingredients
- 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
- 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.)
Recipe courtesy of HERDEZ® Brand.
