These Grilled Fish Tacos with Spicy Mayo and Pico de Gallo combine tender seasoned white fish, fresh homemade pico de gallo, and creamy spicy mayo inside warm tortillas. The fish cooks quickly on the grill, while fresh lime, tomatoes, cilantro, and jalapeño add plenty of bright flavor.
This easy grilled fish tacos recipe is perfect for a quick weeknight dinner, summer meal, or casual family dinner. Everything comes together in about 30 minutes, and you can easily adjust the spice level to suit your taste.
Why You’ll Love This Recipe
These fish tacos have a delicious combination of smoky, spicy, creamy, and fresh flavors. The grilled fish stays light and flaky while paprika, garlic, and optional cayenne give it extra flavor.
The homemade pico de gallo adds juicy tomatoes, crisp red onion, cilantro, and fresh lime, while the spicy mayo for fish tacos adds a creamy finish with just enough heat.
This recipe is also easy to customize. Use cod, tilapia, halibut, or another firm white fish, adjust the amount of sriracha, and add your favorite taco toppings.
Ingredients
For the Fish
- 1 lb white fish fillets, such as cod, halibut, or tilapia
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For the Pico de Gallo
- 2 tomatoes, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced, optional
- Juice of 1 lime
- Salt and black pepper, to taste
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Tacos
- 8 small corn or flour tortillas
- Fresh lime wedges, for serving
- Extra cilantro, optional
- Sliced jalapeños, optional
Instructions
1. Season the fish.
Pat the fish fillets dry with paper towels. Place them in a shallow bowl or dish and drizzle with olive oil. Add the paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Gently rub the seasoning over both sides of the fish.
2. Preheat the grill.
Heat an outdoor grill or grill pan over medium heat. Lightly oil the grill grates if necessary to help prevent the fish from sticking.
3. Grill the fish.
Place the seasoned fish on the hot grill. Cook for about 2–3 minutes per side, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork when fully cooked. Remove from the grill and break into large pieces.
4. Make the pico de gallo.
Add the diced tomatoes, red onion, cilantro, jalapeño, and fresh lime juice to a medium bowl. Season with salt and black pepper and gently mix. Let it sit for several minutes so the fresh flavors can combine.
5. Make the spicy mayo.
In a small bowl, whisk together the mayonnaise, sriracha, lime juice, garlic powder, salt, and black pepper until smooth and creamy. Taste and add more sriracha if you prefer extra heat.
6. Warm the tortillas.
Place the tortillas on the grill or in a dry skillet for about 20–30 seconds per side, just until warm and flexible.
7. Assemble the tacos.
Divide the grilled fish between the warm tortillas. Spoon fresh pico de gallo over the fish and drizzle with spicy mayo.
8. Serve.
Finish the tacos with extra cilantro, jalapeño slices, or a squeeze of fresh lime if desired. Serve immediately while the fish and tortillas are warm.
Tips & Tricks
Pat the fish dry before seasoning it. Removing excess moisture helps the seasonings stick and allows the fish to develop better color on the grill.
Choose a firm white fish such as cod, halibut, tilapia, or mahi-mahi. A firmer fish is easier to grill and works especially well for white fish tacos.
Avoid moving the fish too much while it cooks. Allow the first side to cook before carefully flipping it so the fillets are less likely to break apart.
For milder tacos, leave out the cayenne and jalapeño and reduce the amount of sriracha in the mayo.
For extra heat, add additional sriracha, cayenne, fresh jalapeño, or your favorite hot sauce.
Allow the pico de gallo to rest for about 10 minutes before serving. This gives the tomatoes, lime, onion, and cilantro time to develop more flavor.
Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired
Difficulty: Easy
Dietary Notes: Dairy-free when using dairy-free mayonnaise; gluten-free when served with certified gluten-free corn tortillas and seasonings
Notes
Corn tortillas give these grilled fish tacos a more traditional flavor, while flour tortillas are softer and easier to fold. Either option works well.
If you do not have an outdoor grill, cook the fish in a grill pan or skillet over medium-high heat until cooked through.
You can prepare the spicy mayo and pico de gallo before cooking the fish to make assembling the tacos even faster.
Add shredded cabbage, avocado, guacamole, lettuce, or sliced radishes if you want extra toppings.
Nutrition
Approximate nutrition per serving:
Calories: 420
Protein: 26 g
Carbohydrates: 35 g
Fat: 20 g
Nutrition values are estimates and can vary depending on the type of fish, tortillas, mayonnaise, and amount of toppings used.
FAQ
What fish is best for grilled fish tacos?
Cod, tilapia, halibut, and mahi-mahi are all good options. Choose a mild white fish that is firm enough to hold together during cooking.
Can I make grilled fish tacos without an outdoor grill?
Yes. Cook the seasoned fish in a grill pan or skillet over medium-high heat for approximately 2–3 minutes per side or until it is opaque and flakes easily.
How can I make the fish tacos less spicy?
Leave out the cayenne pepper and jalapeño and reduce the amount of sriracha in the spicy mayo. You can serve extra hot sauce separately for anyone who prefers more heat.
Can I make the spicy mayo ahead of time?
Yes. Mix the spicy mayo ahead of time and store it in a covered container in the refrigerator until you are ready to assemble the tacos.
Can I prepare pico de gallo ahead of time?
Yes. Pico de gallo can be prepared several hours ahead and refrigerated. Stir it before serving and drain a little excess liquid if necessary.
Can I use frozen fish?
Yes. Thaw frozen fish completely in the refrigerator and pat it dry before seasoning. Removing excess moisture will help the fish grill more evenly.
Storage
Store leftover grilled fish in an airtight container in the refrigerator for up to 2–3 days.
Keep the fish, pico de gallo, spicy mayo, and tortillas in separate containers whenever possible. This prevents the tortillas from becoming soggy.
Reheat the fish gently in a skillet over medium-low heat or briefly in the microwave until warmed through. Avoid overheating because fish can dry out quickly.
The spicy mayo can be refrigerated separately for several days. Pico de gallo is best enjoyed fresh but can be refrigerated in an airtight container for about 2 days.
For the best texture, assemble the tacos immediately before serving rather than storing fully assembled tacos.
Similar Recipes
Grilled Fish Tacos with Spicy Mayo
Ingredients
For the Fish
- 1 lb white fish fillets such as cod, halibut, or tilapia
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
For the Pico de Gallo
- 2 tomatoes diced
- 1/4 red onion finely diced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño seeded and minced, optional
- Juice of 1 lime
- Salt and black pepper to taste
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Tacos
- 8 small corn or flour tortillas
- Fresh lime wedges for serving
- Extra cilantro optional
- Sliced jalapeños optional
Instructions
Season the fish.
- Pat the fish fillets dry with paper towels. Place them in a shallow bowl or dish and drizzle with olive oil. Add the paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Gently rub the seasoning over both sides of the fish.
Preheat the grill.
- Heat an outdoor grill or grill pan over medium heat. Lightly oil the grill grates if necessary to help prevent the fish from sticking.
Grill the fish.
- Place the seasoned fish on the hot grill. Cook for about 2–3 minutes per side, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork when fully cooked. Remove from the grill and break into large pieces.
Make the pico de gallo.
- Add the diced tomatoes, red onion, cilantro, jalapeño, and fresh lime juice to a medium bowl. Season with salt and black pepper and gently mix. Let it sit for several minutes so the fresh flavors can combine.
Make the spicy mayo.
- In a small bowl, whisk together the mayonnaise, sriracha, lime juice, garlic powder, salt, and black pepper until smooth and creamy. Taste and add more sriracha if you prefer extra heat.
Warm the tortillas.
- Place the tortillas on the grill or in a dry skillet for about 20–30 seconds per side, just until warm and flexible.
Assemble the tacos.
- Divide the grilled fish between the warm tortillas. Spoon fresh pico de gallo over the fish and drizzle with spicy mayo.
Serve.
- Finish the tacos with extra cilantro, jalapeño slices, or a squeeze of fresh lime if desired. Serve immediately while the fish and tortillas are warm.
Notes
Conclusion
These Grilled Fish Tacos with Spicy Mayo and Pico de Gallo are an easy way to turn simple white fish into a fresh and flavorful dinner. Smoky seasoned fish, juicy homemade pico de gallo, creamy spicy mayo, and warm tortillas create a delicious combination of textures and flavors.
With only a few minutes of grilling and simple homemade toppings, this recipe works especially well for busy weeknights. Adjust the heat, choose your favorite white fish, and add avocado, cabbage, or extra lime to make the tacos your own.