These grilled fish tacos are fresh, flavorful, and ridiculously easy to whip up. Lightly charred, perfectly seasoned fish meets a creamy, spicy mayo and a bright, citrusy pico de gallo—all wrapped up in a warm corn tortilla. Whether it’s Taco Tuesday, a sunny weekend BBQ, or just a night when you need something quick but delicious, this recipe brings bold flavor without the fuss.
Ingredients
For the Fish:
1 lb white fish fillets (mahi-mahi, cod, halibut, or tilapia)
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper, to taste
8 corn tortillas
For the Spicy Mayo:
1/2 cup mayonnaise
1–2 tbsp sriracha (adjust to your spice preference)
1 tbsp lime juice
For the Pico de Gallo:
2 Roma tomatoes, diced
1/4 red onion, finely chopped
2 tbsp fresh cilantro, chopped
1/2 jalapeño (optional), minced
1 tbsp lime juice
Salt, to taste
Instructions
Pat the fish dry and brush both sides with olive oil. Season generously with chili powder, paprika, garlic powder, cumin, salt, and pepper.
In a small bowl, stir together the mayonnaise, sriracha, and lime juice to make the spicy mayo. Refrigerate until ready to use.
For the pico de gallo, combine the tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt. Mix and set aside.
Preheat your grill or grill pan over medium-high heat. Grill the fish for 3–4 minutes per side, or until cooked through and slightly charred.
While the fish is resting, warm the tortillas on the grill for about 30 seconds per side.
Flake the grilled fish into bite-sized pieces. Fill each tortilla with a portion of fish, a spoonful of spicy mayo, and a scoop of pico de gallo.
Serve warm with lime wedges on the side for squeezing over the top.
Notes
You can substitute Greek yogurt or sour cream for mayo if you prefer a lighter or tangier sauce.
No grill? No problem. Cook the fish in a hot cast iron skillet or bake at 400°F (200°C) for 12–15 minutes.
Add shredded cabbage or avocado slices for extra texture and richness.
To save time, use store-bought pico de gallo and pre-made spicy mayo—though homemade always tastes fresher.
FAQs
Can I use frozen fish?
Yes, just thaw it completely and pat dry before seasoning and grilling.
How spicy is the spicy mayo?
It depends on how much sriracha you use. Start with 1 tablespoon, taste, and add more if you like heat.
Are these tacos gluten-free?
Yes, as long as you use gluten-free corn tortillas and check your mayo and spices for additives.
Can I meal prep these?
Definitely. Prep the mayo and pico a day ahead, and store the seasoned, uncooked fish in the fridge until you’re ready to grill.
What can I serve with these tacos?
Try a side of black beans, cilantro-lime rice, grilled corn, or a simple slaw for a complete meal.