Go Back

Quick & Delicious Grilled Fish Tacos with Spicy Mayo & Fresh Pico de Gallo

Bright, fresh, and utterly satisfying Grilled Fish Tacos with spicy mayo and fresh pico de gallo. Fast, easy, and ready in about 30 minutes, they are perfect for busy weeknights and sure to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the fish
  • 1 lb white fish fillets mild, flaky (cod, tilapia, mahi-mahi, snapper)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder for fish
  • Salt and pepper to taste, for fish
  • 1/2 piece lime juice of, for fish
For the spicy mayo
  • 1/2 cup mayonnaise
  • 1.5 tablespoons sriracha or hot sauce adjust to taste
  • 1 teaspoon lime juice for mayo
  • pinch garlic powder for mayo
For the pico de gallo
  • 1 cup diced tomatoes Ripe (Roma or vine-ripened)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped cilantro or parsley, optional
  • 1/2 piece jalapeño finely diced, optional for heat
  • 1/2 piece lime juice of, for pico de gallo
  • Salt to taste, for pico de gallo
To assemble
  • 6 small corn or flour tortillas warm before assembling
  • 1 cup shredded cabbage or lettuce Cabbage holds up better
  • Avocado slices optional topping
  • Extra lime wedges optional topping
  • Extra cilantro optional topping
  • cotija cheese crumbled, optional topping

Equipment

  • Grill or Grill Pan or Skillet
  • Small Bowl
  • Mixing Bowl
  • Whisk
  • Fork
  • Knife
  • Cutting Board

Method
 

  1. Step 1: Prep the fish. Pat fish fillets dry. Lay them out and drizzle with olive oil, then sprinkle evenly with chili powder, cumin, garlic powder, salt, and pepper. Give them a squeeze of fresh lime juice. Let marinate for 5-10 minutes.
  2. Step 2: Grill the fish. Heat your grill, grill pan, or skillet over medium-high heat. Carefully place the marinated fish fillets on the hot surface. Cook for about 3-4 minutes per side until opaque throughout and flakes easily with a fork. Remove from heat and let rest for a minute or two before flaking into bite-sized pieces with a fork.
  3. Step 3: Make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha (start with 1 tablespoon if unsure), lime juice, and a pinch of garlic powder until smooth. Taste and adjust spice/tanginess as needed.
  4. Step 4: Prepare the pico de gallo. In a bowl, toss together diced tomatoes, finely chopped red onion, chopped cilantro, and finely diced jalapeño (if using). Squeeze in the juice from the other half of the lime and add salt to taste. Stir gently. Let sit for at least a few minutes (or up to a few hours) to allow flavors to meld.
  5. Step 5: Warm the tortillas. Warm corn or flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable, or briefly on the grill.
  6. Step 6: Assemble the tacos. Place shredded cabbage or lettuce onto a warm tortilla. Top with flaked grilled fish, then spoon pico de gallo over the fish. Drizzle with spicy mayo. Add optional toppings like avocado slices, extra lime wedges, extra cilantro, or cotija cheese. Serve immediately.

Notes

Substitutions & Additions: Use shrimp or chicken instead of fish. Swap mayonnaise with Greek yogurt or sour cream for the spicy sauce. Add grilled corn or sliced bell peppers. Sprinkle with crumbled cotija or shredded cheddar cheese. Try a simple crema or just a squeeze of lime instead of spicy mayo. Serve over rice or quinoa for a taco bowl.
Tips for Success: Don't overcook the fish; it cooks quickly. Let the pico de gallo sit for 10-15 minutes minimum to meld flavors. Always warm your tortillas to prevent cracking, especially corn ones. Prep the mayo, pico, and cabbage ahead of time; cook fish just before serving.
Storage: Store components separately in airtight containers in the fridge. Cooked fish lasts 2-3 days (reheat gently). Spicy mayo and pico de gallo last 3-4 days. Shredded cabbage/lettuce lasts a few days. Assemble tacos just before eating.