This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn.

Adeena Sussman
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Recipe Summary test

50 mins
Serves 4 (makes 8)


Ingredient Checklist


Instructions Checklist
  • Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.

  • Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translu­cent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.

  • Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)

Nutrition Facts

612 calories; calories from fat 56%; protein 27g; fat 39g; saturated fat 5.8g; carbohydrates 45g; fiber 6.8g; sodium 647mg; cholesterol 68mg.