Few dishes promise the kind of bright, zingy punch as Grilled Fish Tacos with Spicy Mayo & Pico de Gallo. This recipe is a true celebration of fresh flavors and lively textures—the smoky, tender fish, the creamy heat of a simple mayo, and that irresistible crunch from homemade pico. Whether you’re longing for a summer night or just a taste of vacation at home, these tacos bring sunshine, spice, and plenty of happy faces to any table.

Grilled Fish Tacos with Spicy Mayo & Pico de Gallo Recipe - Recipe Image

Ingredients You’ll Need

These Grilled Fish Tacos with Spicy Mayo & Pico de Gallo come together with a handful of easy-to-find essentials that work together harmoniously. Each ingredient shines, playing a critical part in building bold flavor while keeping the preparation delightfully straightforward.

White Fish Fillets (1 lb): Choose mahi-mahi, cod, halibut, or tilapia for a mild flavor and flaky texture that’s perfect for tacos.
Olive Oil (1 tbsp): Adds a healthy richness to the fish while helping the seasonings stick and the fillets not to stick to the grill.
Chili Powder (1 tsp): Brings a gentle warmth and subtle smokiness to the spice blend.
Paprika (1 tsp): A dash of mild, sweet pepper flavor that deepens color and aroma.
Garlic Powder (1/2 tsp): Infuses each bite with savory depth—no mincing required!
Ground Cumin (1/2 tsp): Earthy and aromatic, it gives a traditional taco note to the rub.
Salt and Pepper: These are crucial for brightening and balancing flavors; season to your liking.
Corn Tortillas (8): Deliver that authentic, slightly chewy base that compliments the tender fish.
Mayonnaise (1/2 cup): Creamy and neutral, it forms the base for the spicy mayo sauce.
Sriracha (1–2 tbsp): Adjust for your preferred spice level—this chili sauce brings heat and excitement.
Lime Juice (2 tbsp + 1 tbsp): Brightens both the spicy mayo and the pico de gallo with tangy freshness.
Roma Tomatoes (2, diced): They offer juicy bite-sized sweetness in every spoonful of pico.
Red Onion (1/4, finely chopped): Sharp, crunchy, and a pop of vibrant color in the salsa.
Fresh Cilantro (2 tbsp, chopped): A burst of herby flavor for classic Mexican flair.
Jalapeño (1/2, minced, optional): Go for it if you love that extra little fire, or skip for mild pico.
Salt (for pico): Just a pinch ties the fresh salsa together, making all those fresh flavors pop.
Extra Lime Wedges (optional): Serve on the side for anyone who wants an extra squeeze of citrus zing.

How to Make Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

Step 1: Season and Prep the Fish

Begin by patting your fish fillets dry with paper towels for the best grill marks and that coveted crispy edge. Brush them generously with olive oil, then sprinkle both sides with your chili powder, paprika, garlic powder, cumin, salt, and pepper. This simple rub transforms the fish and imparts a depth of flavor—so don’t be shy with your seasoning. Let the seasoned fillets rest for a few minutes to build flavor while you move on to the sauces.

Step 2: Make the Spicy Mayo

In a small bowl, stir together the mayonnaise, as much sriracha as your taste buds desire, and fresh lime juice. This creamy condiment turns smoky, grilled fish into something ticket-worthy; it’s smooth, tangy, and peppy. Once combined, chill the spicy mayo in the fridge until you’re ready to assemble your Grilled Fish Tacos with Spicy Mayo & Pico de Gallo.

Step 3: Mix the Pico de Gallo

Next, dice the roma tomatoes, finely chop the red onion, and measure out the chopped cilantro. If you’re feeling brave, mince in some jalapeño. Toss everything in a bowl with lime juice and a pinch of salt. Let the pico sit while you grill, as the flavors meld into the ultimate fresh topping for Grilled Fish Tacos with Spicy Mayo & Pico de Gallo.

Step 4: Grill the Fish

Now the fun part! Preheat your grill or grill pan over medium-high heat. Once hot, carefully place your fish fillets on and cook for 3–4 minutes per side. Look for lightly charred edges and fully cooked, flaky insides. Try not to move the fish too much so those gorgeous grill marks develop. Remove to a plate to cool slightly.

Step 5: Warm the Tortillas

While the fish rests, pop the corn tortillas onto the grill for about 30 seconds per side. This quick step softens them and adds a subtle smokiness that makes every taco extra special. Stack under a clean towel so they stay warm and pliable for building your Grilled Fish Tacos with Spicy Mayo & Pico de Gallo.

Step 6: Assemble the Tacos

Flake the grilled fish into big, juicy chunks. Layer the fish into your warm tortillas, drizzle generously with spicy mayo, and heap on that vibrant pico de gallo. Each taco is a handheld celebration of smoky, creamy, and bright flavors. Don’t forget an extra lime wedge for a casual, punchy finish!

How to Serve Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

Garnishes

Toppings are your secret weapon with Grilled Fish Tacos with Spicy Mayo & Pico de Gallo! Aside from the signature spicy mayo and homemade pico, consider sprinkling on extra chopped cilantro, crumbly queso fresco, or even thinly sliced radishes for color and crunch. A wedge of lime for each plate lets everyone punch up the acidity to their liking.

Side Dishes

The vibrant, zesty personality of these tacos shines alongside simple sides. Try cilantro-lime rice, crunchy cabbage slaw, or black bean salad for a fresh vibe. Even tortilla chips with guacamole and extra pico de gallo are perfect for scooping up any delicious taco fillings that escape your tortilla.

Creative Ways to Present

Want to make Grilled Fish Tacos with Spicy Mayo & Pico de Gallo the star of your party? Set up a build-your-own taco bar with bowls of all the fixings so guests can create their own masterpieces. Mini street taco shells work great for bite-size versions, or serve the filling over rice bowls for a gluten-free twist that brings all the flavor with less mess.

Make Ahead and Storage

Storing Leftovers

Separate each element—fish, spicy mayo, pico, and tortillas—before storing so everything stays fresh and doesn’t get soggy. Store the grilled fish wrapped in foil or in a sealed container in the fridge for up to two days. Keep the spicy mayo and pico de gallo in their own airtight containers to preserve their flavor and texture.

Freezing

While the corn tortillas and fish freeze well individually, spicy mayo and pico de gallo are best served fresh. To freeze leftover fish, wrap tightly and store in a freezer bag for up to two months. Thaw overnight in the fridge and briefly reheat before serving in new, warmed tortillas.

Reheating

Warm leftover fish gently in a nonstick pan over medium-low heat or in the oven at 300 degrees Fahrenheit. Heat just until warmed through to avoid drying out the fish. Tortillas reheat best in a dry skillet for a few seconds per side or wrapped in a damp towel in the microwave.

FAQs

Can I use a different kind of fish?

Absolutely! Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are super flexible. Any flaky white fish such as snapper, grouper, or even salmon works beautifully. Just adjust your grill time for thinner or thicker fillets.

Is there a substitute for sriracha in the spicy mayo?

Yes! If sriracha isn’t your jam or you want a different kind of heat, try hot sauce, chipotle in adobo, or even a pinch of cayenne pepper mixed into the mayo for your own spin.

How do I keep my tortillas from breaking?

Warming the corn tortillas directly on the grill or in a hot pan helps make them flexible and less prone to cracking. You can also stack them and wrap in a damp, clean towel for a minute or two before filling your Grilled Fish Tacos with Spicy Mayo & Pico de Gallo.

Can I make the pico de gallo ahead?

Definitely! You can whip up the pico up to a day ahead. Just keep it refrigerated in a sealed container and give it a stir before serving so all the flavors are bright and punchy.

Is this recipe gluten-free?

Great news—these Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are naturally gluten-free when you use 100 percent corn tortillas. Always check the label to be sure there’s no sneaky wheat added to your tortillas.

Final Thoughts

I can’t wait for you to dive into a plate of Grilled Fish Tacos with Spicy Mayo & Pico de Gallo! They’re easygoing, packed with flavor, and let every home cook feel like they’re grilling by the beach. Grab your favorite people, fire up the grill, and treat yourself to taco night done right.