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Spicy grilled fish tacos with creamy mayo and snappy pico de gallo bring beach vibes right to your table. Layers of seared fish slip into soft tortillas loaded up with zingy sauce and fresh toppings. This is easygoing dinner magic—your crowd will chow down happily every time you make these.
One summer evening we grilled these outside and our neighbors dropped by. Everyone wanted more and that spicy mayo was the star of the show!
Tasty Ingredients
- Pico de gallo: blend of tomatoes, onions, lime, cilantro, jalapeño—homemade is best but store-bought works if you're in a rush
- Lime juice: gives everything a pop of tartness, so grab some fresh limes and squeeze 'em right in
- Sriracha sauce: adds a punchy kick and a little tang—tweak how much you use to get your perfect spice level
- Mayonnaise: the creamy base for your spicy sauce, rich and full-fat is best for flavor
- Salt: helps everything taste better and makes the fish soak up the flavors—fine sea salt mixes in evenly
- Garlic powder: tosses another flavor note into the fish, without taking over
- Paprika: brings out a gentle heat and bold color—fresh is best for that pop
- Cumin: adds a warm earthy aroma to your spice blend, giving balance
- Small tortillas (corn or flour): soft but sturdy enough to hold all your fillings—choose ones that bend easily so you don’t get splits
- White fish fillets (cod or tilapia): firm enough for the grill, with a mild flavor that works perfectly here—look for fresh, good-smelling fillets, no weird colors
Simple Steps
- Build Your Tacos:
- Break apart the grilled fish into chunks. Drop a good amount onto each tortilla, spoon the spicy mayo on top, and then finish with pico de gallo. Pass out lime wedges and serve right away so everything stays fresh.
- Warm the Tortillas:
- Pop tortillas onto the grill for about a minute on each side, or toss them into a skillet until warm and sometimes a little charred. Pile them into a clean towel so they stay soft.
- Grill the Fish:
- Heat your grill up to medium-high and oil the racks so nothing sticks. Place each fillet down, don’t touch them for three minutes, then gently flip to cook for three more. Once they flake with a fork, take them off and let them hang out for just a couple of minutes.
- Stir Up Spicy Mayo:
- Mix mayo, sriracha, and lime juice in a bowl—tweak the sriracha to make it as spicy or chill as you want. Stick it in the fridge while you do the rest so it gets extra tasty.
- Soak Up the Marinade:
- Pat your fish fillets dry then place them on a tray. Rub on a mix of cumin, paprika, garlic powder, and salt, covering both sides. Wrap up and chill for at least thirty minutes; that way, the flavors sink in and the fish stays juicy when grilled.
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I like to toss extra jalapeño in my pico for a fiery bite. My nephew jumped in to help last time—he still says this spicy mayo tops any he’s had eating out.
Keeping Things Fresh
Let the grilled fish cool, then stash it in the fridge in a lidded container for up to two days. Reheat gently in a pan on low so you don’t dry it out. Store the spicy mayo and pico separately in the fridge and only put everything together when you’re ready to eat, so your tortillas don’t go soggy. Unused tortillas are fine at room temp, just keep them wrapped up tight.
Swap Options
Try shrimp or even chicken breast instead of fish for something different. If you want a lighter sauce, use Greek yogurt in place of mayo. For an extra crunch, pile on some shredded cabbage or a handful of slaw mix with your pico.
Best Ways to Share
Put out sliced avocado, crumbly queso fresco, and pickled onions so everyone can make their own taco. Serve family style so it’s all hands-on. Add a side of street corn or crispy slaw to round things out and keep your table colorful.
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Background Scoop
Tacos like these are a classic from Baja California—fresh fish, crunchy toppings, and zingy sauces. My version cranks up the heat with spicy mayo and bright pico, but still keeps that coastal, fresh-first spirit alive.
Recipe FAQs
- → Which fish is good for these tacos?
Go with white fish like cod or tilapia. They grill up tender and hold together in a tortilla just right.
- → Is it fine to swap in flour tortillas?
For sure! Use corn or flour—or do both if that’s your thing. Just go with what you like best.
- → Will the spicy mayo be super hot?
You call the shots! Add as much or as little sriracha as you want to dial the spice level up or down.
- → How do I keep fish from sticking to the barbecue?
Slick some oil on your grill first and pat those fish fillets dry before tossing them on. A fish spatula makes flipping way easier, too.
- → Anything tasty to add besides pico de gallo?
Cabbage shreds, a few slices of avocado, some crunchy radish, or extra cilantro all make awesome toppings. Mix and match!