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Grilled fish tacos with spicy mayo and fresh pico de gallo pack a burst of summer in every bite. These tacos are my go-to for quick dinners or when friends come over because the grill delivers smoky charred flavor to flaky fish in just minutes. Paired with creamy zippy mayo and crisp pico loaded with herbs and citrus, each taco hits the table tasting like a feast you would find at a seaside cantina. There is something almost magical about wrapping all those textures and flavors in a simple warm tortilla.
I first whipped these up on a Friday for friends and now they ask for them every time we get together. It is honestly the fastest way to turn dinner into a party at home
Ingredients
- White fish: such as mahi-mahi, cod, halibut, or tilapia. Choose fresh fillets that smell clean and feel firm for the best grill results
- Olive oil: Helps the spices stick to the fish and prevents sticking on the grill
- Chili powder: For a bit of smoky heat and color
- Paprika: Adds mild warmth and brings a beautiful red hue
- Garlic powder: Gives depth and boosts overall flavor
- Ground cumin: Earthy spice that ties everything together
- Salt and pepper: Essential to balance and bring out all other flavors
- Corn tortillas: Look for soft pliable tortillas made from whole corn for best flavor
- Mayonnaise: Forms the creamy spicy drizzle behind the scenes
- Sriracha: Brings fire and tang to the mayo. Adjust the amount for your spice preference
- Lime juice: Adds brightness and keeps everything lively. Use fresh limes for best results
- Roma tomatoes: Firm and juicy for a satisfying salsa texture
- Red onion: Adds crunch and a slight sharpness
- Fresh cilantro: For herbal pop and freshness
- Jalapeño: Optional for an extra kick. Mince finely to distribute heat evenly
- Salt: Draws out juices and brings all the salsa flavors into harmony
Step-by-Step Instructions
- Prep the Fish:
- Pat fillets dry with kitchen towels to help the spices cling. Brush all sides with olive oil then coat generously with chili powder, paprika, garlic powder, cumin, plus salt and pepper
- Make the Spicy Mayo:
- Stir together mayo, sriracha, and lime juice in a small bowl. Taste and adjust spice or citrus. Chill until assembly so the flavors meld
- Make Pico de Gallo:
- Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Mix well and let sit while you prep everything else to allow the flavors time to blend
- Grill the Fish:
- Preheat your grill or a grill pan over medium-high heat. Lay fish on the hot grates and cook for three to four minutes on each side until opaque and lightly charred. The fish should flake when gently pressed with a fork
- Warm the Tortillas:
- Set tortillas on the grill for about thirty seconds per side until softened and a bit smoky. Stack them under a towel to keep warm
- Assemble Tacos:
- Flake the grilled fish into chunky pieces. Layer onto warm tortillas, then top with spoonfuls of spicy mayo and plenty of fresh pico de gallo. Serve right away with lime wedges for squeezing
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My favorite ingredient here is the sriracha for the spicy mayo. It elevates everything and even skeptical friends devour every bite. I made these for my dad’s birthday barbecue last year, and seeing everyone reach for seconds was the best compliment
Storage Tips
Store any leftover fish in a sealed container in the fridge for up to two days. Reheat gently in a hot pan or oven to preserve texture. Keep pico de gallo and spicy mayo separate in small containers to maintain freshness. When ready to serve, simply reheat the fish and tortillas and build fresh tacos
Ingredient Substitutions
Swap out white fish for shrimp or even grilled chicken if you need. Avoid fish with strong flavors like salmon, which can overpower the toppings. For a lighter option, use Greek yogurt instead of mayo in the sauce. If you are out of fresh tomatoes, jarred salsa can stand in for pico de gallo in a pinch
Serving Suggestions
I love to round out these tacos with grilled corn on the cob and a batch of black beans. For parties, set up a taco bar with all the toppings and let everyone build their own. Serve chase with icy drinks and lots of napkins for a relaxed gathering
Cultural Note
Fish tacos hail from Baja California, where seaside stands serve tacos with battered or grilled fish topped with salsas and crema. Grilled versions celebrate fresh flavors and lighter eating, perfect for at-home fiestas or summer days
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Common Questions
- → What is the best fish for these tacos?
Mahi-mahi, cod, halibut, or tilapia work well due to their mild flavor and firm texture, ideal for grilling.
- → Can I substitute corn tortillas with flour tortillas?
Yes, flour tortillas can be used if preferred, though corn tortillas offer an authentic texture and flavor.
- → How spicy is the mayo?
Spiciness can be adjusted by varying the amount of sriracha. Start with less and taste as you mix.
- → Is pico de gallo necessary?
Pico de gallo adds freshness and contrast, but you can customize the toppings as desired.
- → How do I know the fish is done?
The fish flakes easily with a fork and appears opaque throughout when fully cooked on the grill.
- → Can I prepare the toppings in advance?
Absolutely. Both spicy mayo and pico de gallo can be prepped ahead and refrigerated for quick assembly.