Ingredients
Scale
- 1 pound firm white fish fillets (such as cod, mahi-mahi, or halibut)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
- For the Spicy Mayo:
- 1/2 cup mayonnaise (substitute Greek yogurt for a lighter option)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon fresh lime juice
- 1/4 teaspoon smoked paprika
- Pinch of salt
Instructions
- Preheat your grill to medium-high heat, about 400°F. If you don’t have an outdoor grill, a grill pan on the stove works beautifully—Mama Lou used her trusty cast-iron skillet indoors whenever the weather kept us from grilling outside.
- In a small bowl, mix the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. This spice blend reminds me of the fragrant rubs Mama Lou would make, always simple but packed with flavor.
- Brush the fish fillets lightly with olive oil on both sides, then sprinkle the spice mix evenly over the surface, pressing gently to adhere.
- Place the fish on the grill and cook for about 3-4 minutes per side, depending on thickness. You want the fish to have nice grill marks and to flake easily with a fork. I always tell Ouma to watch closely here—overcooked fish loses its magic, and Mama Lou was always the queen of perfectly grilled fish.
- While the fish cooks, prepare the spicy mayo by whisking together mayonnaise, sriracha, lime juice, smoked paprika, and a pinch of salt. Taste and adjust the heat or tanginess as you like. This sauce was Mama Lou’s twist to brighten up any dish, a little kick with a lot of heart.
- Warm the tortillas on the grill or in a dry skillet for about 30 seconds each side until pliable and slightly charred.
- Assemble the tacos by layering shredded cabbage, a piece of grilled fish, a drizzle of spicy mayo, and fresh cilantro leaves. A squeeze of lime on top brings everything together with that pop of freshness.
- Serve immediately and enjoy! I love sitting around the table with Ouma, sharing stories as we savor each bite. It’s these moments—simple, flavorful, connected—that stay with me the most.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
