Name: Grilled Fish Tacos with Spicy Mayo & Pico de Gallo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb white fish fillets (tilapia, cod, or mahi-mahi); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp cumin; ½ tsp garlic powder; Salt and pepper, to taste; Juice of ½ lime; ½ cup mayonnaise; 1–2 tbsp sriracha or hot sauce; 1 clove garlic, finely grated; Juice of ½ lime; 2 medium tomatoes, diced; ¼ cup red onion, finely chopped; 1 small jalapeño, minced (optional, seeded for less heat); ¼ cup fresh cilantro, chopped; Juice of ½ lime; Pinch of salt; 8 small corn or flour tortillas; Extra lime wedges; Additional cilantro for garnish (optional)

When I think of the perfect warm-weather meal, my mind goes straight to these Grilled Fish Tacos with Spicy Mayo & Pico de Gallo. They’re everything I want in a single bite: flaky, tender fish with a beautiful char, fresh and juicy tomato pico, and a creamy spicy mayo that ties it all together. Wrapped in a warm, toasty tortilla, these tacos taste like sunshine and good times.

I love how versatile and unfussy this dish is. Whether I’m hosting a casual gathering or just craving something bold and flavorful on a weeknight, these tacos never let me down. They’re light yet satisfying, and every component—from the smoky fish to the zingy mayo—brings its own punch. It’s one of those recipes I always keep in rotation because it just works.

Why You’ll Love These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

Quick and easy: From grill to plate in under 30 minutes.
Packed with flavor: Spices, heat, citrus, and freshness in every bite.
Healthy and satisfying: A great source of lean protein and fresh veggies.
Crowd-pleasing: Perfect for taco nights, BBQs, or casual dinners.
Customizable: You can play with toppings, spice level, and even the fish type.

What Kind of Fish Should I Use for Grilled Fish Tacos?

The beauty of these Grilled Fish Tacos is how flexible they are when it comes to the fish. I usually go for something mild and flaky like tilapia, cod, or mahi-mahi. These types of fish hold up well on the grill and soak in all the seasoning without overpowering the dish. If you prefer something meatier, halibut or snapper also work beautifully. Just make sure it’s fresh and boneless for the best texture and flavor.

If you’re short on time or don’t feel like grilling, you can also pan-sear the fish indoors. A hot skillet with a bit of oil gives you that same gorgeous crust.

Options for Substitutions

Fish: Swap with shrimp, tofu, or even grilled chicken for a different protein option.
Tortillas: Corn tortillas are traditional, but flour tortillas are softer and easier to handle—go with what you love.
Spicy Mayo: Don’t have sriracha? Use hot sauce, chipotle in adobo, or a pinch of cayenne in mayo for that kick.
Pico de Gallo: If you’re in a rush, store-bought pico or a simple chopped salsa will do the trick.
Dairy-Free: Use vegan mayo or a cashew cream sauce to keep it dairy-free without losing flavor.
Low-Carb: Serve the fish in lettuce wraps for a light, carb-conscious version.

Ingredients for These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

White Fish Fillets (like cod, tilapia, or mahi-mahi)
This is the star of the dish. You want a flaky, mild fish that will absorb the spice rub and stay tender on the grill.

Taco-Size Tortillas (corn or flour)
These are the base that hold everything together. Warm them up on the grill or skillet to give them that toasty edge.

Olive Oil
Used to coat the fish before seasoning—it helps create that nice sear and prevents sticking to the grill.

Smoked Paprika, Cumin, Garlic Powder, Chili Powder, Salt & Pepper
These spices form a flavorful rub that gives the fish a smoky, savory crust with a bit of a kick.

Fresh Lime Juice
Adds brightness and balances the richness of the mayo and the charred fish. A quick squeeze before serving makes all the difference.

Tomatoes, Red Onion, Cilantro, Jalapeño
These make up the pico de gallo. Fresh, zesty, and loaded with crunch—it brings the taco to life.

Mayonnaise
The creamy base of the spicy mayo. It cools things down while still delivering richness.

Sriracha or Hot Sauce
Adds that creamy heat in the mayo. You can adjust it to your spice level preference.

Garlic & Lime (for the mayo)
Fresh garlic gives depth, and lime juice balances the richness and brings zing to the sauce.

Step 1: Prep the Fish

Start by patting your fish fillets dry with paper towels—this helps the seasoning stick and ensures a good sear. Rub each piece with olive oil, then generously coat with your spice blend: smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Let the fish sit for about 10 minutes to soak in all that flavor.

Step 2: Make the Spicy Mayo

In a small bowl, mix mayonnaise with sriracha (or your preferred hot sauce), a squeeze of lime juice, and a small clove of finely grated garlic. Stir it until smooth and creamy. Taste and adjust the spice level to your liking—mild or fiery, your call.

Step 3: Chop the Pico de Gallo

Dice your tomatoes, red onion, jalapeño (remove seeds if you want it milder), and a big handful of fresh cilantro. Toss everything together with a bit of lime juice and salt. Let it sit while you cook the fish so the flavors meld.

Step 4: Grill the Fish

Heat your grill or grill pan over medium-high. Cook the fish fillets for about 3–4 minutes per side, depending on thickness. You’re looking for a nice char on the outside and opaque, flaky flesh inside. Use a spatula to gently flip so the fillets don’t break.

Step 5: Warm the Tortillas

While the fish cooks, lightly toast the tortillas on the grill or in a dry skillet until warm and slightly charred—just 20–30 seconds per side.

Step 6: Assemble the Tacos

Place a piece of grilled fish in each tortilla. Top with a generous spoonful of pico de gallo, then drizzle with spicy mayo. Sprinkle extra cilantro or a squeeze of lime on top if you’re feeling fancy.

How Long to Cook the Grilled Fish Tacos

The fish itself cooks quickly—about 3 to 4 minutes per side—depending on thickness. You’ll know it’s ready when the edges start to flake easily with a fork and the surface gets those golden grill marks. Tortillas only need 20–30 seconds per side to get warm and slightly charred. All in all, the cooking part should take under 10 minutes once the grill is hot.

Tips for Perfect Grilled Fish Tacos

Dry the fish well before seasoning – excess moisture can steam the fish instead of letting it sear.
Don’t skip the spice rub – it brings out bold flavor and creates a beautiful crust.
Use a fish spatula – it’s thinner and more flexible, perfect for flipping delicate fillets without tearing.
Grill over medium-high heat – hot enough for a good sear, but not so hot it burns the outside before the inside cooks.
Let the fish rest briefly – a minute or two after grilling helps it stay juicy when you bite into the taco.
Build tacos just before serving – this keeps tortillas from getting soggy and everything tasting fresh.
Taste your spicy mayo before serving – some like it mild, some want it fiery—adjust accordingly.
Use warm tortillas – they’re softer, more pliable, and way more flavorful when lightly toasted.

Watch Out for These Mistakes While Cooking

Overcooking the fish
Even a few extra minutes can dry it out. Watch closely and pull it as soon as it flakes.
Skipping the preheat on your grill or pan
A hot surface is key for getting that gorgeous char without sticking.
Using too much oil
A light coat is all you need—too much can cause flare-ups or a greasy finish.
Not drying the fish first
Moisture is the enemy of a good sear. Pat those fillets dry before seasoning.
Underseasoning
Fish is mild—don’t be shy with spices. They’re what give these tacos their bold flavor.
Overloading the tortillas
As tempting as it is, too much filling makes tacos messy and hard to handle.
Using cold tortillas
Warm them up! It makes a huge difference in texture and taste.
Letting the pico get watery
If your tomatoes are extra juicy, strain or seed them so the taco doesn’t get soggy.

What to Serve With Grilled Fish Tacos?

Avocado Lime Rice

Creamy and zesty, this is a flavorful side that complements the smoky spice of the tacos.

Grilled Street Corn (Elote)

Charred corn slathered in creamy, cheesy goodness—perfect for a taco night feast.

Cilantro-Lime Slaw

Crunchy, tangy, and fresh. A cool contrast to the warmth of the grilled fish.

Pineapple Salsa

Sweet and spicy, this bright salsa adds a tropical pop to your plate.

Roasted Sweet Potatoes

Savory with a touch of sweetness—they bring balance and color to your meal.

Black Beans with Garlic & Cumin

Simple, hearty, and protein-packed. A classic taco-night side.

Cucumber Salad with Chili-Lime Dressing

Cool and crisp, this refreshing side cuts through the richness beautifully.

Spicy Mango Margarita

Because tacos and margaritas just belong together. Enough said.

Storage Instructions

Got leftovers? No problem—these tacos are surprisingly storage-friendly with a little care.

Fish: Store grilled fish in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid drying it out.
Spicy Mayo: Keep in a sealed jar or container in the fridge for up to a week. Give it a quick stir before using again.
Pico de Gallo: Best when fresh, but you can refrigerate it for 1–2 days. It might release more liquid over time, so drain excess before serving.
Tortillas: Wrap tightly in foil or plastic wrap and store at room temp for up to 2 days, or refrigerate up to a week. Warm them before using again.

Pro tip: Store all taco components separately and assemble fresh each time to keep things crisp and delicious.

Estimated Nutrition (per 2 tacos)

Calories: 410
Protein: 28g
Carbohydrates: 28g
Fat: 22g
Fiber: 3g
Sugars: 3g
Sodium: 520mg

Note: These values are estimates and may vary based on exact ingredients and portions used.

Frequently Asked Questions

Can I use frozen fish for this recipe?

Yes! Just make sure to thaw it completely and pat it dry before seasoning. Excess moisture can mess with the sear.

What’s the best way to reheat leftover fish without drying it out?

Use a skillet over low heat with a splash of oil or a damp paper towel in the microwave for short bursts. Avoid high heat!

Is this recipe gluten-free?

It can be! Use corn tortillas and check that your spices and mayo are gluten-free.

Can I bake the fish instead of grilling it?

Definitely. Bake at 400°F (200°C) for about 12–15 minutes or until the fish flakes easily with a fork.

What kind of hot sauce works best for the spicy mayo?

Sriracha is my go-to, but chipotle hot sauce or any creamy hot sauce you love will do the job.

Can I prep anything ahead of time?

Yes! The spicy mayo and pico de gallo can be made up to a day in advance. You can even season the fish and keep it chilled until you’re ready to cook.

What’s the best fish for beginners to grill?

Tilapia and cod are both great starter options—they cook quickly and are forgiving if slightly over or underdone.

Can I turn this into a bowl instead of tacos?

Absolutely! Serve the grilled fish over rice or greens, drizzle with spicy mayo, and top with pico. All the flavor, no tortilla.

Conclusion

These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are the kind of meal that brings people together—fresh, bold, and downright irresistible. Whether you’re grilling for guests or just treating yourself to a flavorful dinner, this recipe checks all the boxes: fast, easy, and packed with vibrant texture and flavor. With simple ingredients and endless ways to customize, this is a recipe you’ll come back to again and again.

So fire up that grill and get ready to make your new favorite taco night staple.