Pin It These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are an absolute flavor explosion, quick to make and packed with zesty freshness. The recipe delivers restaurant-style tacos right from your own grill, making it perfect for busy weeknights or a fun get-together. Each soft tortilla is filled with smoky, creamy, and spicy goodness, creating a memorable meal for any occasion.
I still remember the first time I made these fish tacos for my friends. It was a last-minute dinner idea, but everyone raved about the bold spicy mayo and the fresh pico de gallo. They've since become my go-to for relaxed evenings and casual cookouts.
Ingredients
- White fish fillets (mahi-mahi, cod, halibut, or tilapia): 1 lb
- Olive oil: 1 tbsp
- Chili powder: 1 tsp
- Paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt and pepper: To taste
- Corn tortillas: 8
- Mayonnaise: 1/2 cup
- Sriracha: 1–2 tbsp (adjust to taste)
- Lime juice (for mayo): 1 tbsp
- Roma tomatoes (diced): 2
- Red onion (finely chopped): 1/4
- Fresh cilantro (chopped): 2 tbsp
- Jalapeño (minced, optional): 1/2
- Lime juice (for pico de gallo): 1 tbsp
- Salt (for pico de gallo): To taste
Instructions
- Season and Prep Fish:
- Pat fish fillets dry and brush with olive oil, then season both sides with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Spicy Mayo:
- Mix mayonnaise, sriracha, and lime juice in a small bowl; chill until serving.
- Pico de Gallo:
- Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt to make the pico de gallo. Set aside.
- Grill Fish:
- Preheat grill or grill pan over medium-high and grill fish for 3–4 minutes on each side, until cooked through and lightly charred.
- Warm Tortillas:
- Place tortillas on the grill for 30 seconds on each side until warm.
- Assemble Tacos:
- Flake grilled fish and layer onto warm tortillas, topping each with spicy mayo and pico de gallo.
- Serve:
- Serve with extra lime wedges if desired.
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Whenever my family craves a tasty but healthy dinner, these tacos make the table feel festive. Even picky eaters ask for seconds, especially with extra spicy mayo on top.
Serving Suggestions
Pair these tacos with a side of black beans or grilled corn for a complete meal. A squeeze of lime on top adds even more flavor.
Variations
Swap the white fish for shrimp or grilled chicken if preferred. Add thinly sliced lettuce or cabbage for extra crunch.
Storage Tips
Store leftover fish and toppings separately in airtight containers in the fridge for up to 2 days. Reheat fish gently before serving.
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Try these tacos next time you need a speedy dinner with bold flavor. They're sure to be a hit at your table!
Recipe Questions & Answers
- → What type of fish works best for these tacos?
White fish like mahi-mahi, cod, halibut, or tilapia grill beautifully and pair well with bold flavors.
- → How do I keep the fish from sticking to the grill?
Pat fillets dry and brush them with olive oil before grilling. This prevents sticking and ensures charred edges.
- → Can I adjust the heat of the spicy mayo?
Absolutely! Add more or less sriracha to the mayo to control the level of spiciness to your preference.
- → Is homemade pico de gallo necessary?
Fresh pico de gallo brings crispness and brightness, but store-bought salsa can be used for convenience.
- → How do I warm tortillas without drying them out?
Warm tortillas briefly on the grill for just 30 seconds per side to keep them soft and pliable.