Grilled Fish Tacos Spicy Mayo

Grilled Fish Tacos with Spicy Mayo and Pico de Gallo bring the vibrant flavors of the coast straight to your home kitchen. Each bite layers smoky grilled fish over warm tortillas with a kick of creamy spicy mayo and bright pico de gallo. This meal is a go-to for effortless dinners and easy entertaining — your family and friends will devour these every time.

I remember making these tacos on a sunny summer night when neighbors ended up joining us unexpectedly — everyone wanted seconds and the spicy mayo was an instant favorite.

Ingredients

• White fish fillets like tilapia or cod: ideal for their mild but sturdy texture that holds up on the grill. Look for fillets that are fresh with a clean scent and no discoloration
• Small corn or flour tortillas: provide a soft yet sturdy base for filling. Select tortillas that feel pliable to prevent cracking when assembled
• Cumin: brings earthiness and gentle smokiness to the fish rub
• Paprika: gives a beautiful color and subtle warmth. The fresher the paprika the more vibrant the taste
• Garlic powder: boosts flavor in the marinade without overpowering the fish
• Salt: enhances natural flavors and helps with the marinating process. Use fine sea salt for even distribution
• Mayonnaise: creates a creamy base for the spicy sauce. Choose full-fat for richness
• Sriracha sauce: delivers a balanced kick of spice and tang. Adjust according to your spice preference
• Lime juice: adds brightness and ties all the elements together. Freshly squeezed limes produce the best zing
• Pico de gallo: a fresh mix of tomatoes onions cilantro lime juice and jalapeños. Homemade is best but a good-quality store-bought version works for busy nights

Step-by-Step Instructions

Marinate the Fish:

Pat the white fish fillets dry with paper towels and place them on a tray. Combine cumin paprika garlic powder and salt then rub the mixture evenly onto both sides of the fish. Cover with wrap and let them marinate in the refrigerator for a minimum of thirty minutes. This step infuses the fish with flavor and keeps it juicy on the grill

Prepare the Spicy Mayo:

Stir together mayonnaise sriracha and lime juice in a small bowl until completely combined. Taste and adjust the sriracha for your preferred level of heat. Set aside in the fridge so flavors meld while you prepare the rest

Grill the Fish:

Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Carefully lay each fish fillet on the hot grill. Cook for three minutes without moving then gently flip and grill an additional three minutes until the fish flakes easily with a fork. Remove from heat and let rest for a couple of minutes

Warm the Tortillas:

Either place tortillas directly on the grill grates for about one minute per side or heat in a dry skillet until soft and lightly charred in spots. Keep them warm inside a clean kitchen towel

Assemble the Tacos:

Flake the grilled fish into large bite-sized pieces. Layer a portion of fish on each tortilla top with a generous drizzle of spicy mayo and spoon over fresh pico de gallo. Serve right away with extra lime wedges on the side

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Every time I make these tacos I love experimenting with the pico adding extra jalapeño for a spicy kick. My nephew once helped with assembly and swears the spicy mayo is better than at any restaurant.

Storage Tips

Grilled fish can be cooled stored in an airtight container and refrigerated for up to two days. Reheat gently in a skillet over low heat to preserve tenderness. Keep the spicy mayo and pico de gallo in separate containers in the fridge and assemble just before serving so tortillas do not get soggy. Unused tortillas keep well tightly wrapped at room temperature.

Ingredient Substitutions

Try swapping the fish for shrimp or chicken breast if you prefer different proteins. Greek yogurt can replace mayonnaise for a tangier lighter sauce. For extra vegetables consider topping with shredded cabbage or slaw mix along with the pico de gallo

Serving Suggestions

For a family-style spread offer sliced avocado quick pickled onions and crumbled queso fresco on the side. Lay everything out so guests can build their own tacos. Serve with a crunchy slaw or Mexican street corn for a colorful meal.

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Cultural Context

Fish tacos are iconic in Baja California where freshly caught fish is paired with crisp toppings and zesty sauces. My twist adds spicier mayo and pico for more flavor yet keeps true to the coastal roots that celebrate freshness above all.

Recipe FAQs

→ What type of fish works best for these tacos?

White fish such as tilapia or cod are ideal, as they grill easily and stay flaky and tender in tortillas.

→ Can I use flour tortillas instead of corn?

Absolutely! Both corn and flour tortillas work well. Use your favorite or try a mix for variety.

→ How spicy is the mayo topping?

The spiciness is adjustable—add more or less sriracha to the mayo to suit your taste preferences.

→ How do I prevent the fish from sticking to the grill?

Oil the grates well and make sure the fish fillets are dry before grilling. A fish spatula also helps with flipping.

→ What toppings pair well beyond pico de gallo?

Try shredded cabbage, sliced radishes, avocado, or extra cilantro for added crunch and flavor.