Ingredients
| Spicy Mayo | |
|---|---|
| 1 | cup mayonnaise |
| 1 | tablespoon HERDEZ® Chipotle Pepper Paste |
| Grilled Mahi-Mahi Tacos | |
|---|---|
| 1 | teaspoon cumin |
| 1 | teaspoon smoked paprika |
| ½ | teaspoon pepper |
| ½ | teaspoon salt |
| 2 | (8 -ounce) mahi-mahi fish fillets |
| Juice from 1 lime (about two tablespoons) | |
| 8 | (6-inch) corn or flour tortillas, warmed or grilled |
| HERDEZ® Salsa Casera, HERDEZ® Avocado Hot sauce or HERDEZ TAQUERIA STREET SAUCE® Original Roja Medium | |
| Suggested Toppings: Shredded green and purple cabbage, cilantro, pickled red onions, avocado, chopped green onions and lime wedges |
Directions
For the Spicy Mayo
In small bowl, combine Spicy Mayo ingredients. Cover and refrigerate until ready to serve.
For the Grilled Mahi-Mahi Tacos
Prepare grill for medium-high heat.
In small bowl, combine cumin, smoked paprika, black pepper and salt.
Season fish evenly with lime juice and seasoning mixture.
Grill over high heat 3 to 4 minutes per side or until fish flakes easily with a fork.
Transfer to cutting board. Cut each fillet into bite sized pieces.
Serve fish in tortillas with Spicy Mayo and Suggested Toppings.
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