Grilled Fish Tacos with Spicy Mayo & Fresh Pico
This recipe delivers perfectly grilled white fish tacos paired with a creamy spicy mayo and fresh pico de gallo. It combines smoky, creamy, and bright flavors, making it an ideal meal for any occasion.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 white fish fillets (tilapia or cod)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 small tortillas (corn or flour)
- ½ cup mayonnaise
- 1 to 2 teaspoons hot sauce (adjust to taste)
- 2 medium tomatoes, diced
- ½ red onion, finely diced
- 1 jalapeño pepper, finely diced (optional)
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- In a small bowl, mix olive oil, lime juice, garlic powder, cumin, chili powder, salt, and pepper to create the marinade.
- Brush the marinade evenly over the fish fillets and let them rest for 10–15 minutes.
- In another bowl, combine mayonnaise and hot sauce to make spicy mayo. Adjust the spice level as preferred.
- Prepare the pico de gallo by mixing diced tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
- Preheat the grill to medium-high heat.
- Grill the fish fillets for 3–4 minutes on each side until cooked through and easily flaked with a fork.
- Warm tortillas on the grill for 30 seconds per side until pliable.
- Assemble tacos by placing grilled fish on tortillas, drizzling with spicy mayo, and topping with fresh pico de gallo.
- Serve with lime wedges on the side.
Notes
For milder tacos, omit jalapeño or replace it with green bell pepper.
If you prefer, substitute fish with grilled chicken ham or beef slices for variety.
Store leftover components separately to maintain freshness.