Fresh Grilled Fish Tacos with Zesty Mayo & Pico Recipe

My culinary adventures with grilled fish tacos have always sparked joy at dinner gatherings.

Friends continuously ask about this zesty Mexican-inspired dish that combines fresh ingredients and bold flavors.

Succulent white fish marinated in citrus and spices creates a mouthwatering centerpiece for these tacos.

Crisp corn tortillas provide the perfect canvas for layering smoky grilled seafood and vibrant condiments.

Homemade spicy mayo adds a creamy kick that complements the bright pico de gallo.

Each bite promises a symphony of textures and tastes that dance across your palate.

Dive into this simple yet spectacular recipe that will transport you straight to a beachside taqueria.

You’ll want to make these tacos again and again.

Ingredients For Spicy Fish Tacos

• Fish Fillets: Fresh white fish perfect for grilling and flaking.
• Tortillas: Soft corn or flour shells to hold the fish and toppings.

• Chili Powder, Paprika, Garlic Powder, Cumin: Spice blend to enhance fish flavor.
• Salt, Black Pepper: Basic seasonings to boost taste.
• Olive Oil: Helps season and prevent fish from sticking to grill.

• Mayonnaise, Sriracha, Lime Juice: Creamy and spicy sauce with tangy kick.
• Tomatoes, Red Onion, Cilantro, Jalapeño: Fresh components for vibrant pico de gallo.
• Lime Wedges: Extra citrus for brightening the dish.

How To Make Spicy Fish Tacos At Home

Step 1: Prepare Flavorful Fish

Grab your fish fillets and pat them completely dry with paper towels.

Brush each fillet generously with olive oil.

Create a zesty spice blend by mixing chili powder, paprika, garlic powder, cumin, salt, and pepper.

Coat both sides of the fish evenly with this vibrant seasoning mix.

Step 2: Whip Up Spicy Mayo

In a small mixing bowl, combine creamy mayonnaise, fiery sriracha sauce, and fresh lime juice.

Stir until well blended and smooth.

Pop the sauce in the refrigerator to chill and let the flavors meld together while you prepare the other components.

Step 3: Create Fresh Pico de Gallo

• Ripe tomatoes
• Red onion
• Fresh cilantro
• Jalapeño pepper (optional)
• Lime juice
• Salt

Dice the tomatoes, onion, and cilantro.

If using jalapeño, finely chop it.

Mix all ingredients in a bowl, squeezing lime juice and sprinkling salt to enhance the flavors.

Set aside to let the ingredients marinate.

Step 4: Fire Up the Grill

Heat your grill or grill pan to medium-high temperature.

This ensures a perfect sear and delicious char on the fish.

Step 5: Grill the Fish

Place the seasoned fish fillets on the hot grill.

Cook for 3-4 minutes on each side.

The fish should be opaque, flaky, and have beautiful grill marks.

Step 6: Warm the Tortillas

Quickly warm tortillas on the grill for about 30 seconds per side.

This adds a subtle smoky flavor and makes them pliable.

Step 7: Assemble Tacos

Gently flake the grilled fish into bite-sized pieces.

Layer the fish onto warm tortillas.

Drizzle with the chilled spicy mayo and top generously with fresh pico de gallo.

Step 8: Serve and Enjoy

Plate the tacos and serve with extra lime wedges for squeezing.

Enjoy your delicious, fresh fish tacos immediately while they’re hot and crispy.

Fish Taco Tips With Pico And Mayo

• Choose firm white fish like cod, halibut, or mahi-mahi that holds up well to grilling and won't fall apart easily.
• Use paper towels to remove excess moisture, ensuring a perfect sear and preventing steaming on the grill.
• Maintain medium-high heat to create beautiful grill marks without overcooking the delicate fish.
• Adjust sriracha amount to personal heat preference, adding gradually to achieve desired spice level.
• Let pico de gallo sit for 10-15 minutes before serving to allow flavors to meld and intensify.

Keep Fish Tacos Fresh After Cooking

• Store leftover fish and components separately in airtight containers. Keep fish, mayo, pico de gallo, and tortillas in different sealed containers in the refrigerator for up to 2-3 days.
• Warm fish gently in microwave at 50% power for 30-45 seconds to prevent drying. Heat tortillas wrapped in damp paper towel for 15-20 seconds.
• Quickly reheat fish in a non-stick skillet over medium heat for 1-2 minutes. Warm tortillas in same skillet for extra flavor and softness.
• Prepare fresh pico de gallo when reheating as its texture and taste deteriorate quickly in storage. Keep mayo and other components chilled until ready to reassemble tacos.

Best Sides With Spicy Fish Tacos

• Pair with Crisp Mexican Lager: Choose a light, refreshing Mexican beer like Corona or Modelo Especial to complement the grilled fish's spicy flavors and cut through the creamy mayo.
• Citrus Margarita Fusion: Mix a classic margarita with extra lime juice to echo the citrus notes in the dish, balancing the spicy mayo and enhancing the fish's zesty profile.
• Tropical Fruit Salsa Side: Create a quick mango or pineapple salsa as a bright, sweet accompaniment that contrasts the savory grilled fish and adds a refreshing tropical dimension to the meal.
• Cucumber Mint Agua Fresca: Blend a cool, light agua fresca with cucumber and mint to provide a refreshing counterpoint to the spicy and grilled elements of the tacos.

Ways To Remix Spicy Fish Tacos

• Baked Fish Option: Replace grilling with baking fish at 400°F for 12-15 minutes, maintaining similar seasoning and cooking method.
• Vegetarian Taco Swap: Substitute fish with grilled portobello mushrooms or cauliflower steaks, using identical spice blend and cooking technique.
• Gluten-Free Adaptation: Use corn tortillas instead of flour, ensuring all ingredients are certified gluten-free and checking mayo label for potential wheat derivatives.
• Low-Carb Alternative: Skip tortillas and serve fish over mixed greens or wrapped in large lettuce leaves, keeping all original seasonings and toppings intact.

FAQs

• What type of fish works best for these tacos?

Any firm white fish like tilapia, cod, halibut, or mahi-mahi are perfect. They hold up well on the grill and have a mild flavor that absorbs seasonings beautifully.

• How can I tell if the fish is fully cooked?

The fish should be opaque and flake easily with a fork. When it reaches an internal temperature of 145°F, it’s safely cooked. The flesh should look white and no longer translucent.

• Can I make this recipe without a grill?

Absolutely! Use a cast-iron skillet or grill pan on the stovetop. The key is high heat and a well-oiled cooking surface to get that nice char and prevent sticking.

• Is this recipe spicy?

The heat level is moderate. You can control spiciness by adjusting sriracha in the mayo or removing jalapeño seeds. For less heat, use mild chili powder and reduce hot sauce amount.

Why These Fish Tacos Hit The Spot

• Easily adjust spice levels by controlling sriracha amount or adding jalapeños, making this recipe perfect for different taste preferences.
• Enjoy a nutritious dinner featuring lean fish, fresh vegetables, and vibrant seasonings that deliver maximum taste with minimal calories.
• Transform ordinary fish into a restaurant-quality dish using simple grilling techniques that infuse incredible smoky flavors and create perfect charred edges.

Grilled Fish Tacos with Spicy Mayo & Pico de Gallo Recipe

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4.7 from 11 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Zesty grilled fish tacos blend Mexican coastal flavors with homemade spicy mayo and fresh pico de gallo. Crisp tortillas, perfectly charred fish, and tangy salsa create a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 lb (454 grams) white fish fillets (mahi-mahi, cod, halibut, or tilapia)

Spices and Seasonings:

• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt to taste
• Black pepper to taste

Bread:

• 8 corn tortillas

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Instructions

1. Prepare fish by blotting moisture with paper towels, then delicately coat with olive oil and generously season with chili powder, paprika, garlic powder, cumin, salt, and pepper across both surfaces.
2. Create zesty spicy mayo by whisking mayonnaise, sriracha, and fresh lime juice in a compact bowl. Refrigerate until serving time.
3. Craft vibrant pico de gallo by combining diced tomatoes, finely chopped red onion, fresh cilantro, minced jalapeño, lime juice, and a pinch of salt. Allow flavors to meld while preparing other components.
4. Heat grill or grill pan to medium-high temperature (around 400°F). Cook fish for 3-4 minutes per side, ensuring exterior develops light char and interior becomes opaque and flaky.
5. Quickly toast tortillas directly on grill grates for approximately 30 seconds per side, creating slight warmth and subtle grill marks.
6. Gently break grilled fish into tender chunks and arrange on warm tortillas. Drizzle generously with prepared spicy mayo and scatter fresh pico de gallo over top.
7. Garnish with additional lime wedges to enhance brightness and provide optional citrus enhancement for diners.

Notes

• Ensure fish is completely dry before seasoning to achieve a perfect sear and prevent steaming on the grill.
• Customize spice blend by adjusting ratios or swapping chili powder for smoked paprika for a deeper, smokier flavor profile.
• Choose firmer white fish like mahi-mahi or cod that holds up well to grilling without falling apart during cooking.
• Make this recipe gluten-free by using corn tortillas and checking mayo ingredients for potential gluten-containing additives.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 60 mg