Enjoy tacos anytime

Grilled Mahi Mahi Tacos with Spicy Mayo


Serve citrusy grilled mahi mahi, avocado and Herdez Salsa Verde 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!

Prep time: 15 minutes

Cook time: 10 minutes

Calories: 362

Ingredients 15

Servings 8 (1-taco)

Spicy Mayo

1 cup McCormick Mayonnaise with Lime Juice (Mayonesa)

1 teaspoon McCormick Cumin, Ground

1/2 teaspoon McCormick Black Pepper, Coarse Ground

1/2 teaspoon McCormick Red Pepper, Crushed

1 habanero chile, seeded and finely chopped

Grilled Mahi Mahi Tacos

1 teaspoon McCormick Cumin, Ground

1 teaspoon McCormick Paprika, Smoked

1/2 teaspoon McCormick Black Pepper, Coarse Ground

1/2 teaspoon salt

2 mahi mahi fish fillets, (8 ounces each)

Juice from 1 lime, (about 3 tablespoon)

8 corn tortillas, warmed or grilled substitutions available

Herdez Salsa Verde substitutions available

1 ripe avocado, peeled, pitted and sliced

1/2 cup sliced green onions

For the Spicy Mayo, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.

For the Mahi Mahi 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. (Mahi mahi 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.)


26gTotal Fat

4gSaturated Fat






Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa

Loaded with texture and flavor, these blackened fish tacos put “Florida on a plate.” Coated with the toasty taste of McCormick Taco Seasoning and then grilled, they’re best enjoyed with a spicy vegetable slaw that gets its finishing kick from chili seasoning.

Prep time: 20 minutes

Cook time: 20 minutes


Servings: 6

Fish Tacos

6 fillets (about 2 pounds) firm white fish, such as snapper or striped bass

Canola oil, for drizzling and cooking Substitutions available

Kosher salt

1 package McCormick Taco Seasoning Mix

12 corn tortillas, warmed Substitutions available

2 limes, quartered

Chili-Spiced Slaw

1/2 head green cabbage, finely shredded

1 bunch scallions, thinly sliced

Kosher salt

Freshly ground black pepper

1 jalapeno, seeded and minced

1/2 cup mayonnaise

2 tablespoons sour cream

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 package McCormick Gluten-Free Chili Seasoning Mix

Charred Scallion Salsa

1 bunch scallions, trimmed

1 jalapeno, whole

1 cup olive oil, plus more for drizzling

Kosher salt

Freshly ground black pepper

1 bunch cilantro, bottom 2 inches of stems timmed

1 tablespoon McCormick Paprika, Smoked

2 teaspoons McCormick Garlic Powder

1 teaspoon McCormick Cumin, Ground

2 limes, juiced

For the fish, drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.

Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.

For the slaw, combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.

In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.

Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.

For the salsa, preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.

Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.

Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.

Garden Herb Veggie and Egg Breakfast Tacos

Eggs, fresh vegetables and the robust flavor of Good Morning Garden Herb Breakfast Seasoning create a delicious filling for corn tortillas. Enjoy topped with cheese and an extra sprinkle of seasoning.

Prep time: 10 minutes

Cook time: 10 minutes

Calories: 258

Ingredients: 8

Servings: 6

2 tablespoons butter, divided

2 cups sliced white mushrooms

1 tablespoon McCormick Good Morning Garden Herb Breakfast Seasoning

2 cups baby spinach leaves

6 eggs

1/4 teaspoon salt

12 small corn tortillas, warmed

1/4 cup shredded Cheddar cheese

Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add mushrooms and Breakfast Seasoning; cook and stir until mushrooms are tender. Remove from heat. Add spinach; toss until wilted. Remove mixture from pan; keep warm. Drain any liquid from pan.

Melt remaining butter in same skillet on medium heat. Break eggs into pan, one at a time, keeping each separate. Cook in batches, if necessary. Cook about 3 minutes or until whites are mostly solid. Remove pan from heat. Cover and let stand 3 minutes or until whites are set and yolks are still runny. Season with salt and additional Breakfast Seasoning, if desired.

For each taco, place 2 tortillas on plate. Top with spinach mixture, cheese and an egg.


10gTotal Fat

5gSaturated Fat






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