Enjoy tacos anytime
Grilled Mahi Mahi Tacos with Spicy Mayo
McCormick.com
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.)
362Calories
26gTotal Fat
4gSaturated Fat
62mgCholesterol
637mgSodium
19gCarbohydrates
3gFiber
13gProtein
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
Ingredients:26
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.
258Calories
10gTotal Fat
5gSaturated Fat
200mgCholesterol
354mgSodium
30gCarbohydrates
3gFiber
12gProtein