Description
Fire up your next taco night with these irresistible Grilled Fish Tacos layered with bold spices, creamy spicy mayo, and fresh pico de gallo. Perfect for a quick dinner, easy lunch, or even a light, healthy snack, this recipe brings a vibrant mix of flavors and textures that never disappoints. Whether you’re grilling outdoors or using a stovetop pan, these tacos are bursting with that satisfying balance of heat, crunch, and zest. Add it to your list of dinner ideas, easy recipes, or food ideas for entertaining—you’ll want this in rotation.
Ingredients
Scale
For the Fish:
- 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
For the Spicy Mayo:
- ½ cup mayonnaise
- 1–2 tbsp sriracha or hot sauce
- 1 clove garlic, finely grated
- Juice of ½ lime
For the Pico de Gallo:
- 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
To Serve:
- 8 small corn or flour tortillas
- Extra lime wedges
- Additional cilantro for garnish (optional)
Instructions
- Prep the Fish: Pat fillets dry and rub with olive oil. Mix spices together and season both sides. Let rest for 10 minutes.
- Make Spicy Mayo: Stir mayo, sriracha, lime juice, and garlic in a bowl until smooth. Set aside.
- Prepare Pico de Gallo: Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Let sit to develop flavor.
- Grill the Fish: Heat grill or skillet over medium-high. Cook fish 3–4 minutes per side until nicely charred and flakes easily.
- Warm the Tortillas: Toast tortillas on the grill or in a pan for 20–30 seconds per side.
- Assemble Tacos: Place grilled fish in tortillas, top with pico de gallo, drizzle with spicy mayo, and garnish with cilantro or extra lime if desired.
- Serve immediately and enjoy!