Save These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are an absolute flavor explosion and are quick to make. Packed with zesty freshness and layered with smoky, creamy, and spicy goodness, they are perfect for weeknight dinners or casual gatherings.
I first served these grilled fish tacos at a summer cookout, and everyone raved about the bold flavors and fresh toppings. It’s become my go-to for effortless entertaining.
Ingredients
- White fish fillets: 1 lb (mahi-mahi, cod, halibut, or tilapia)
- 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 pieces
- Mayonnaise: 1/2 cup
- Sriracha: 1–2 tbsp (adjust to taste)
- Lime juice (for mayo): 1 tbsp
- Roma tomatoes: 2, diced
- Red onion: 1/4, finely chopped
- Fresh cilantro: 2 tbsp, chopped
- Jalapeño (optional): 1/2, minced
- Lime juice (for pico de gallo): 1 tbsp
- Salt (for pico de gallo): To taste
Instructions
- Prepare and season fish:
- Pat fish fillets dry and brush with olive oil. Season both sides with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Make spicy mayo:
- In a small bowl, mix mayonnaise, sriracha, and lime juice. Chill until ready to serve.
- Prepare pico de gallo:
- Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Set aside.
- Grill fish:
- Preheat grill or grill pan over medium-high heat. Grill fish for 3–4 minutes per side until cooked through and lightly charred.
- Warm tortillas:
- Warm corn tortillas on the grill for 30 seconds per side.
- Assemble tacos:
- Flake grilled fish and layer onto warm tortillas. Top with spicy mayo and pico de gallo.
- Serve:
- Serve with extra lime wedges if desired.
Save My family loves building their own tacos, and it’s always a fun hands-on dinner that brings everyone together at the table.
Serving Suggestions
Try these tacos with simple sides like Mexican rice, grilled vegetables, or a light black bean salad for a complete meal.
Spicy Mayo Variations
Add chipotle sauce or chopped pickled jalapeños to the mayo for extra kick and smoky flavor.
Make Ahead Tips
You can mix the spicy mayo and pico de gallo ahead and refrigerate for up to a day to save time on busy nights.
Save Enjoy these fresh, flavorful tacos as a fun weeknight option or for relaxed gatherings with friends and family.
Kitchen Tips & Answers
- → What type of fish works best?
Mahi-mahi, cod, halibut, or tilapia are great options for grilling due to their firm texture and mild flavor.
- → Can I use flour tortillas instead?
Yes, flour tortillas work well, though corn tortillas offer a more traditional and robust taste for tacos.
- → Is the spicy mayo customizable?
You can adjust the sriracha amount to control heat level or substitute with another hot sauce you prefer.
- → How do I grill the fish without sticking?
Pat fish fillets dry and brush with olive oil; preheating the grill and cleaning grates also helps prevent sticking.
- → Can I prepare pico de gallo ahead?
Pico de gallo can be made a few hours prior and refrigerated, allowing flavors to meld and saving prep time.
- → How do I know when fish is cooked?
Fish is ready when it flakes easily and is opaque throughout; grilling typically takes 3–4 minutes per side.