Easy Grilled Fish Tacos with Zesty Spicy Mayo
Fresh and flavorful grilled fish tacos featuring flaky white fish, vibrant pico de gallo, and a zesty spicy mayo, perfect for a quick and easy weeknight meal or a fun backyard cookout.
Equipment
- Grill or Skillet
- Small bowl
- Bowl
Ingredients
For the Fish
- 1 lb white fish fillets such as cod, tilapia, or mahi-mahi
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt and pepper to taste
- Juice of 1/2 lime
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha or hot sauce to taste
- 1 tsp lime juice
- Pinch of garlic powder
For the Pico de Gallo
- 1 cup diced tomatoes Roma or cherry tomatoes work great
- 1/4 cup finely chopped red onion
- 1 tbsp chopped cilantro
- 1/2 jalapeño finely diced, optional (remove seeds/membrane for less heat)
- Juice of 1/2 lime
- Salt to taste
For Assembly
- 6 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- Optional toppings avocado slices, lime wedges, extra cilantro
Instructions
- Step 1: Prepare the Fish: Pat fish fillets dry. Drizzle with olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, pepper, and lime juice. Rub seasonings to coat. Let sit while heating grill or pan.
- Step 2: Grill (or Pan-Sear!) the Fish: Heat grill or heavy-bottomed pan over medium-high heat. Place fish on the hot surface. Cook for about 3–4 minutes per side until opaque and flaky. Do not overcook. Remove, let rest briefly, then flake into bite-sized pieces with a fork.
- Step 3: Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha (start with 1 tbsp), 1 tsp lime juice, and a pinch of garlic powder until smooth. Taste and adjust spice/lime as needed.
- Step 4: Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, red onion, and chopped cilantro. Add diced jalapeño (if using). Squeeze juice from the other half of the lime over the top and add a pinch of salt. Stir gently.
- Step 5: Warm the Tortillas: Lightly toast tortillas in a dry skillet, directly on the grill grates, or wrapped in a damp paper towel in the microwave until pliable (20–30 seconds per side in a skillet).
- Step 6: Assemble the Tacos: Place shredded cabbage or lettuce on a warm tortilla. Top with flaky grilled fish. Spoon pico de gallo over the fish. Drizzle with spicy mayo. Add optional toppings like avocado or extra cilantro. Fold and serve immediately.
Notes
Patting the fish dry is key for a good sear and to prevent sticking. Ensure your grill or pan is hot before adding fish and avoid overcrowding the pan. The pico de gallo is best fresh; if making ahead, add salt just before serving. Always warm your tortillas! Assemble tacos just before eating to prevent sogginess. Leftovers can be stored separately in airtight containers in the fridge: fish 2-3 days, mayo up to a week, pico 1-2 days. Reheat fish gently and warm tortillas before reassembling.