Oh, taco night! Is there anything better? I swear, my family practically riots if we don’t have tacos at least once a week. And let me tell you, these Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo are our absolute favorite right now. There’s just something magical about perfectly grilled, flaky fish tucked into warm tortillas, then piled high with that zippy spicy mayo and a fresh, vibrant pico de gallo. It’s a flavor explosion that always hits the spot, and honestly, they’re way easier to make than you think!

Why You’ll Love These Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo

Seriously, these tacos are a weeknight winner! They’re:

Super Quick! You can whip them up in about 35 minutes, making them perfect for busy evenings.
Packed with Flavor! The smoky grilled fish, creamy spicy mayo, and that zesty pico de gallo just sing together.
A Healthier Choice! Using fresh fish and tons of veggies means you get a delicious meal you can feel good about.
Totally Customizable! Adjust the sriracha in the mayo to make it as mild or as fiery as you like.
So Versatile! They’re fantastic for dinner, a tasty lunch, or even a fun appetizer.

Gather Your Ingredients for Delicious Grilled Fish Tacos

Okay, let’s get our ducks in a row – or rather, our fish and veggies! To make these amazing Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo, you’ll need a few things:

For the Fish:

About 1.5 pounds of firm white fish fillets. Cod, tilapia, or mahi-mahi work beautifully. Just make sure it’s fresh and holds up well on the grill!
2 tablespoons of good olive oil.
1 teaspoon chili powder for a little warmth.
1/2 teaspoon ground cumin.
1/4 teaspoon garlic powder.
Salt and black pepper, to your liking. You know the drill!

For that Awesome Spicy Mayo:

1/2 cup of your favorite mayonnaise.
1 to 2 tablespoons of sriracha or your go-to hot sauce. You can really dial up or down the heat here – just taste as you go!
1 teaspoon of fresh lime juice to brighten it up.

And for the Fresh Pico de Gallo:

2 Roma tomatoes, all nicely diced.
About 1/4 of a red onion, finely diced. I love the sharp bite it adds!
1/4 cup of chopped fresh cilantro – so important for that authentic flavor!
1 jalapeño, seeded and minced, if you like a little extra kick.
1 tablespoon of lime juice.
A pinch of salt.

Oh, and don’t forget 8-10 corn or flour tortillas! Whichever you prefer. Grilling them just gives them that perfect little char, you know?

Step-by-Step Guide to Making Your Delicious Grilled Fish Tacos

Alright, let’s get cooking! Making these incredible Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo is actually a breeze. Just follow these simple steps and you’ll be sinking your teeth into taco heaven in no time!

Fire Up the Grill! First things first, let’s get that grill nice and hot. Aim for medium-high heat. A super hot grill is key for getting that perfect char on your fish without it sticking.
Spice Rub for the Fish: While the grill is heating up, grab a small bowl. Mix together the olive oil, chili powder, cumin, garlic powder, and a good pinch of salt and pepper. Now, brush this fragrant mixture all over your fish fillets. Make sure they’re nicely coated – this is where all that amazing flavor comes from!
Grill that Glorious Fish: Carefully place your seasoned fish fillets onto the hot grill grates. Let them grill for about 4 to 6 minutes per side. You’ll know they’re ready when they flake easily with a fork. Don’t overcook them, or they’ll get dry! Once they’re perfectly cooked, take them off the grill and set them aside. Trust me, pulling perfectly cooked fish off the grill is so satisfying!
Whip Up the Spicy Mayo: While the fish is doing its thing on the grill, let’s make that dreamy spicy mayo. In a little bowl, just whisk together the mayonnaise, your sriracha (or hot sauce), and that teaspoon of lime juice. Give it a good stir until it’s all smooth and creamy. Taste it! Need more heat? Add a tiny bit more sriracha. Perfect!
Mix Your Fresh Pico de Gallo: Now for the bright, zesty pico de gallo! In another bowl, combine the diced Roma tomatoes, finely diced red onion, chopped cilantro, minced jalapeño (if you’re brave!), that tablespoon of lime juice, and a sprinkle of salt. Give it a gentle toss. The fresh flavors here are just incredible – it’s like summer in a bowl!
Warm Those Tortillas: Almost there! You can warm your tortillas right on the grill for a minute or two per side, or pop them in a dry skillet over medium heat. A warm tortilla just makes everything better, don’t you think?
Flake the Fish: Gently flake the grilled fish into bite-sized pieces using a fork. It should come apart so easily!
Assemble Your Masterpieces! Time for the grand finale! Lay out your warm tortillas. Place a generous portion of those lovely flaked fish pieces onto each one. Then, drizzle on that delicious spicy mayo and top it all off with a spoonful of your fresh pico de gallo. Ta-da! Your Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo are ready to be devoured!

Tips for Perfect Grilled Fish Tacos

Want to make these Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo absolutely perfect every single time? Here are a few little tricks I’ve learned over the years:

Pick the Right Fish: For grilling, you really want a firm white fish. Think cod, mahi-mahi, or tilapia. They hold their shape on the grill and don’t fall apart into a million pieces. Avoid anything too delicate!
Don’t Skimp on the Grill Heat: Make sure your grill is properly preheated! A hot grill sears the fish beautifully and prevents it from sticking. It makes all the difference between glorious char marks and a fishy mess.
Adjust the Heat to Your Liking: That spicy mayo is key, but remember you’re in charge! Start with a smaller amount of sriracha and add more if you like it fiery. You can always add more heat, but you can’t take it away!
Warm Those Tortillas Gently: A quick warm-up on the grill or in a dry pan makes the tortillas pliable and adds a lovely subtle flavor. Nobody likes a stiff, cold tortilla!
Fresh Ingredients Shine: Seriously, for the pico de gallo, use the freshest tomatoes and cilantro you can find. It makes such a huge difference in the final taste.

Serving Suggestions for Your Delicious Grilled Fish Tacos

These Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo are amazing on their own, but they’re even better with a few friends! I love serving them with a side of perfectly seasoned black beans or some fluffy cilantro-lime rice. And for drinks? A cold beer or a refreshing cherry limeade is just perfection on a warm day.

Storage and Reheating Instructions

Got leftovers of these amazing Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo? Lucky you! Store any leftover grilled fish, spicy mayo, and pico de gallo in separate airtight containers in the fridge. They should stay yummy for about 2 days. When you’re ready to reheat, gently warm the fish and tortillas separately – a quick pan-fry or microwave works best. Then just reassemble with the fresh toppings!

Frequently Asked Questions About These Fish Tacos

Can I use a different type of fish for these tacos?

Absolutely! While I love cod, tilapia, and mahi-mahi for their firm texture, feel free to use other types of firm white fish that grill well, like snapper or even some types of sea bass. Just make sure it’s a fish that can hold up to grilling without breaking apart too easily!

How spicy is the spicy mayo, and can I adjust it?

The spice level really depends on how much sriracha you add! I usually start with about 1 to 1.5 tablespoons for a nice kick that complements the fish and pico without overpowering it. If you’re sensitive to spice, start with just 1 tablespoon, or even less. If you love it hot, feel free to add more – taste as you go!

Can I make the spicy mayo and pico de gallo ahead of time?

Yes, you totally can! The pico de gallo is actually even better if it sits for at least 30 minutes, allowing the flavors to meld. The spicy mayo can also be made a day in advance. Just store them separately in airtight containers in the refrigerator until you’re ready to assemble your Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo.

What’s the best way to warm the tortillas?

My favorite way is to give them a quick char right on the grill for about 30 seconds per side after the fish is done. You can also warm them in a dry skillet over medium heat for a few seconds each, or even wrap them in a damp paper towel and microwave them for about 30-45 seconds. A warm tortilla just makes everything taste so much better!

Nutritional Information

Just a heads-up, these values are an estimate for about two tacos and can change depending on the exact fish you use and how much spicy mayo and pico de gallo you load up! Generally, you’re looking at around 450 calories, 25g of fat, 25g of protein, and 30g of carbohydrates per serving.

Delicious Grilled Fish Tacos With Spicy Mayo Pico De Gallo

Author: smaakvolle.nl
Total Time: 35 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy these flavorful grilled fish tacos topped with a zesty spicy mayo and fresh pico de gallo.

Ingredients

Scale

1.5 pounds firm white fish fillets (like cod, tilapia, or mahi-mahi)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
8–10 corn or flour tortillas
For the Spicy Mayo:
1/2 cup mayonnaise
1–2 tablespoons sriracha or hot sauce (adjust to your spice preference)
1 teaspoon lime juice
For the Pico de Gallo:
2 Roma tomatoes, diced
1/4 red onion, finely diced
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and minced (optional)
1 tablespoon lime juice
Salt to taste

Instructions

Preheat your grill to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush this mixture evenly over the fish fillets.
Grill the fish for 4-6 minutes per side, or until cooked through and flakes easily with a fork. Remove from grill and set aside.
While the fish is grilling, prepare the spicy mayo by whisking together mayonnaise, sriracha, and lime juice in a small bowl.
Prepare the pico de gallo by combining diced tomatoes, red onion, cilantro, minced jalapeño (if using), lime juice, and salt in another bowl.
Warm the tortillas on the grill or in a dry skillet.
Flake the grilled fish into bite-sized pieces.
Assemble the tacos by placing fish onto each tortilla, topping with spicy mayo, and then pico de gallo.

Notes

You can substitute other firm white fish for the ones suggested.
Adjust the amount of sriracha in the mayo to control the heat level.
For a spicier pico de gallo, leave some seeds in the jalapeño.

Prep Time: 20 min
Cook Time: 15 min
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 tacos
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: fish tacos, grilled fish, spicy mayo, pico de gallo, Mexican food, seafood recipes, easy dinner