There’s something magical about the first bite of a grilled fish taco. The warm tortilla cradles perfectly charred fish, still steaming from the grill, with just enough crisp edges to contrast its buttery flake. It’s met with the zing of freshly squeezed lime, the cool crunch of pico de gallo, and the creamy heat of spicy mayo that ties every element together.
Grilled Fish Tacos with Spicy Mayo & Pico de Gallo aren’t just a dish—they’re a celebration of summer, flavor, and shared experiences. They remind me of warm coastal getaways, when the air smelled like sea salt and sunscreen, and dinner was a carefree, hands-on affair. These tacos bring that same energy home, perfect for backyard cookouts, relaxed weeknight dinners, or impromptu taco nights with friends.
Though rooted in Baja California’s beachy taco stands, this version leans into accessibility without sacrificing bold, vibrant flavors. Even if you’re miles away from the ocean, one bite will transport you.
Why You’ll Love This Grilled Fish Tacos with Spicy Mayo & Pico de Gallo
- Simple but impressive: Looks gourmet, tastes fresh, and cooks up in under 30 minutes.
- Bright and colorful: Each taco bursts with contrasting textures and flavors—from tender fish to juicy tomatoes to creamy sauce.
- Customizable: Choose your favorite white fish, spice level, or toppings like shredded cabbage or avocado.
- Healthier twist: Grilling the fish makes it lighter than fried options, while still offering satisfying depth.
- Perfect for gatherings: Build-your-own taco bars make dinnertime fun and interactive.
Grilled Fish Tacos with Spicy Mayo & Pico de Gallo
Description
There’s something magical about the first bite of a grilled fish taco. The warm tortilla cradles perfectly charred fish, still steaming from the grill, with just enough crisp edges to contrast its buttery flake. It’s met with the zing of freshly squeezed lime, the cool crunch of pico de gallo, and the creamy heat of spicy mayo that ties every element together.
Grilled Fish Tacos with Spicy Mayo & Pico de Gallo aren’t just a dish—they’re a celebration of summer, flavor, and shared experiences. They remind me of warm coastal getaways, when the air smelled like sea salt and sunscreen, and dinner was a carefree, hands-on affair. These tacos bring that same energy home, perfect for backyard cookouts, relaxed weeknight dinners, or impromptu taco nights with friends.
Though rooted in Baja California’s beachy taco stands, this version leans into accessibility without sacrificing bold, vibrant flavors. Even if you’re miles away from the ocean, one bite will transport you.
Ingredients
- For the Fish:
-
1 lb firm white fish (mahi-mahi, cod, halibut, or tilapia)
-
1 tbsp olive oil (plus more for the grill)
-
1 tsp chili powder
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
½ tsp ground cumin
-
Salt and black pepper to taste
- For the Spicy Mayo:
-
½ cup mayonnaise
-
1–2 tbsp sriracha (adjust to taste)
-
1 tbsp fresh lime juice
- For the Pico de Gallo:
-
2 Roma tomatoes, diced
-
¼ red onion, finely chopped
-
2 tbsp chopped fresh cilantro
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½ jalapeño, minced (optional)
-
1 tbsp lime juice
-
Pinch of salt
- For Serving:
-
8 corn tortillas
-
Lime wedges
-
Optional: shredded cabbage, avocado slices, or extra cilantro
Instructions
1. Season the fish
Start by patting your fish dry. This step is essential to help the seasoning adhere and to ensure the fish gets that golden char on the grill. Rub it with olive oil and generously season with chili powder, paprika, garlic powder, cumin, salt, and pepper. Let it sit while you heat up your grill.
2. Make the spicy mayo
In a small bowl, stir together the mayonnaise, sriracha, and fresh lime juice. Adjust the heat to your liking—start with one tablespoon of sriracha and add more if you like things fiery. This creamy sauce packs a punch and balances the fresh salsa and smoky fish beautifully. Pop it in the fridge until you’re ready to serve.
3. Toss together the pico de gallo
Dice the tomatoes, finely chop the onion and cilantro, and mince the jalapeño if using. Mix everything in a bowl with lime juice and a touch of salt. Let it sit for at least 10 minutes so the flavors meld—longer is even better. It’s a refreshing burst of acidity that livens up the entire taco.
4. Fire up the grill
Brush your grill grates with oil and preheat to medium-high heat. When it’s hot, place your fish on the grill and cook for 3–4 minutes per side, depending on thickness. You want a firm, opaque center with a bit of char on the outside. Avoid flipping too early to prevent it from sticking.
5. Warm the tortillas
While the fish rests, warm your corn tortillas. Either toss them on the grill for 30 seconds per side or heat in a dry skillet until soft and slightly charred. Wrap them in a clean towel to keep them warm and pliable.
6. Assemble the tacos
Break the grilled fish into large chunks with a fork. Place a few pieces onto each tortilla, drizzle with spicy mayo, and spoon on a generous helping of pico de gallo. Garnish with fresh cilantro or avocado if desired. Serve immediately with lime wedges on the side.
Notes
-
These tacos are best served fresh but can be prepped ahead by making the sauce and pico de gallo in advance.
-
Swap corn tortillas with flour if preferred, but grill or warm them for best flavor.
-
Mild eaters can swap the spicy mayo with a simple lime crema (sour cream + lime juice).
INGREDIENTS YOU’LL NEED
For the Fish:
- 1 lb firm white fish (mahi-mahi, cod, halibut, or tilapia)
- 1 tbsp olive oil (plus more for the grill)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt and black pepper to taste
For the Spicy Mayo:
- ½ cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp fresh lime juice
For the Pico de Gallo:
- 2 Roma tomatoes, diced
- ¼ red onion, finely chopped
- 2 tbsp chopped fresh cilantro
- ½ jalapeño, minced (optional)
- 1 tbsp lime juice
- Pinch of salt
For Serving:
- 8 corn tortillas
- Lime wedges
- Optional: shredded cabbage, avocado slices, or extra cilantro
How to Make Grilled Fish Tacos with Spicy Mayo & Pico de Gallo
STEP-BY-STEP INSTRUCTIONS
1. Season the fish
Start by patting your fish dry. This step is essential to help the seasoning adhere and to ensure the fish gets that golden char on the grill. Rub it with olive oil and generously season with chili powder, paprika, garlic powder, cumin, salt, and pepper. Let it sit while you heat up your grill.
2. Make the spicy mayo
In a small bowl, stir together the mayonnaise, sriracha, and fresh lime juice. Adjust the heat to your liking—start with one tablespoon of sriracha and add more if you like things fiery. This creamy sauce packs a punch and balances the fresh salsa and smoky fish beautifully. Pop it in the fridge until you’re ready to serve.
3. Toss together the pico de gallo
Dice the tomatoes, finely chop the onion and cilantro, and mince the jalapeño if using. Mix everything in a bowl with lime juice and a touch of salt. Let it sit for at least 10 minutes so the flavors meld—longer is even better. It’s a refreshing burst of acidity that livens up the entire taco.
4. Fire up the grill
Brush your grill grates with oil and preheat to medium-high heat. When it’s hot, place your fish on the grill and cook for 3–4 minutes per side, depending on thickness. You want a firm, opaque center with a bit of char on the outside. Avoid flipping too early to prevent it from sticking.
5. Warm the tortillas
While the fish rests, warm your corn tortillas. Either toss them on the grill for 30 seconds per side or heat in a dry skillet until soft and slightly charred. Wrap them in a clean towel to keep them warm and pliable.
6. Assemble the tacos
Break the grilled fish into large chunks with a fork. Place a few pieces onto each tortilla, drizzle with spicy mayo, and spoon on a generous helping of pico de gallo. Garnish with fresh cilantro or avocado if desired. Serve immediately with lime wedges on the side.
Helpful Tips
- Use skinless fish for easier grilling and flaking.
- Preheat your grill properly to avoid sticking.
- Keep toppings fresh and assemble just before eating for the best texture.
- Want crunch? Add shredded cabbage or radish slices for texture.
- Make it dairy-free with vegan mayo and check tortillas for dairy-free labeling.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings (8 tacos)
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired
Diet: Pescatarian
Notes
- These tacos are best served fresh but can be prepped ahead by making the sauce and pico de gallo in advance.
- Swap corn tortillas with flour if preferred, but grill or warm them for best flavor.
- Mild eaters can swap the spicy mayo with a simple lime crema (sour cream + lime juice).
Nutritional Information (Per Serving – 2 tacos approx.)
Calories: 430
Protein: 29g
Carbohydrates: 26g
Fat: 21g
Fiber: 4g
Sodium: 620mg
Frequently Asked Questions
Can I use frozen fish?
Absolutely. Just make sure it’s fully thawed and patted dry before seasoning and grilling.
Is there a non-spicy version?
Yes—substitute the spicy mayo with plain mayo or a lime sour cream for a milder option.
What sides go well with this?
Try Mexican street corn, cilantro rice, or a crunchy slaw.
Can I make it indoors?
Definitely! Use a grill pan or cast iron skillet for that same charred flavor.
Do leftovers store well?
Store the grilled fish separately in an airtight container for up to 2 days. Reheat gently. Keep the pico and sauce chilled separately.
Storage Instructions
- Grilled Fish: Up to 2 days in the fridge.
- Spicy Mayo: Up to a week refrigerated.
- Pico de Gallo: 1–2 days max for peak freshness.
- Tortillas: Wrap tightly and store in a cool, dry place or refrigerate.
Related Recipes
- Garlic Butter Baked Salmon
- A Cozy Favorite: The Heart Behind Garlic Butter Baked Salmon
- Ginger Soy Glazed Cod: A Flavorful and Healthy Seafood Dish
- Magic Crispy Baked Shrimp
Conclusion
Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are a celebration of flavor, simplicity, and togetherness. Whether you’re reminiscing about beach days or creating a vibrant dinner at home, these tacos deliver bold taste and soul-warming satisfaction. Easy enough for a weeknight, yet special enough to impress, they’ll quickly become a go-to favorite in your kitchen.
