Grilled Fish Tacos with Spicy Mayo

Serve citrusy grilled mahi mahi, avocado and HERDEZ® Salsa in warm tortillas for an easy Lenten fish taco. Top with a homemade Spicy Mayo featuring habanero and red pepper, plus the tangy taste of McCormick® Mayonesa. Enjoy!

Recipe Credit: Adriana Martin of Adriana’s Best Recipes.  


  • 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 Mahi Mahi Tacos:

  • 1 teaspoon

    of McCormick® Ground Cumin

  • 1 teaspoon

    McCormick® Smoked Paprika

  • 1/2 teaspoon

    McCormick® Coarse Ground Black Pepper

  • 1/2 teaspoon


  • 2 (8-ounce)

    mahi-mahi fish fillets

  • Juice from 1 lime

    (about 3 tablespoons)

  • 8 (6-inch)

    corn or flour tortillas, warmed or grilled

  • HERDEZ® Salsa Verde or HERDEZ® Guacamole Salsa

  • 1

    ripe avocado, peeled, pitted and sliced

  • 1/2 cup

    sliced green onions

  • Optional: 

  • Lime wedges

Print Recipe

Serves 4 to 8



  1. Mix all spicy mayo ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.

  2. 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. (Mahi mahi cooks quickly - do not overcook.) Transfer to cutting board. Cut each fillet into 4 strips.

  3. To serve, place 1 fish strip on warm tortilla. Top with desired amount of Spicy Mayo, HERDEZ® Salsa, avocado slices and green onions. Serve tacos with lime wedges, if desired.

  4. NOTE: Store any leftover Spicy Mayo in covered airtight container in refrigerator.


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