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Grilled Fish Tacos with Spicy Mayo

Grilled Fish Tacos with Spicy Mayo combine seasoned grilled white fish with fresh pico de gallo and creamy sriracha mayo
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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-Inspired

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

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.