Description
These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are an absolute flavor explosion—quick to make, packed with zesty freshness, and layered with smoky, creamy, and spicy goodness. Perfect for a quick weeknight dinner, casual get-together, or weekend cookout, this easy recipe delivers restaurant-style tacos right from your own grill. A soft tortilla cradles perfectly grilled fish, drizzled with a bold spicy mayo and topped with homemade pico de gallo. If you’re hunting for dinner ideas, quick meal options, or healthy-ish food ideas full of texture and taste, these tacos are for you!
Ingredients
Scale
- 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
Spicy Mayo:
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp lime juice
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 fish fillets dry and brush with olive oil. Season both sides with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- In a small bowl, mix mayo, sriracha, and lime juice. Chill until ready to serve.
- Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt to make pico de gallo. Set aside.
- 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 on the grill for 30 seconds per side.
- Flake grilled fish and layer onto warm tortillas. Top with spicy mayo and pico de gallo.
- Serve with extra lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes