Save to Pinterest Flaky white fish grilled to juicy perfection tucked into warm tortillas and crowned with creamy spicy mayo and crisp pico de gallo delivers a fresh and lively coastal dinner experience. These grilled fish tacos have quickly become the shining star of my weekday menu rotation—the kind of ‘beachy’ food that brings everyone to the table with big appetites after hot days or family gatherings.
After the first time I made these for friends at a backyard barbecue the whole crew left asking for the recipe and now I cannot grill fish without someone shouting ‘fish taco night’
Ingredients
- White fish fillets such as cod or tilapia: Fresh and firm fillets hold up best to grilling and soak up spice evenly
- Olive oil: Helps prevent sticking and infuses richness into the fish
- Chili powder: This brings a gentle smoky kick choose a blend with vibrant color and aroma
- Salt and pepper: Balances flavors and sharpens the fish’s natural sweetness use flaky salt if you have it
- Tomatoes for pico de gallo: Choose fully ripe tomatoes for juiciness and big flavor
- Red onion: Offers crunch and mild sweetness go for a firm onion with tight skin
- Jalapeño: Adds gentle or bold heat depending on your spice preference remove seeds to lessen heat
- Fresh cilantro: Brings the signature herby zap to the salsa pick leaves with no yellowing
- Lime juice for both salsa and sauce: Essential for freshness and zing roll limes to get more juice
- Mayonnaise: Acts as the creamy base for the spicy drizzle look for real egg mayo for best consistency
- Hot sauce or Sriracha: Opt for your favorite brand or style
- Corn or flour tortillas: Fresh tortillas deliver superior taste grill or warm them well before filling
- Optional shredded cabbage or lettuce: These add cool crunch and a bit of bulk to each taco
Instructions
- Sauté the Aromatics:
- Pat the fish fillets dry and brush both sides with olive oil then sprinkle the chili powder salt and pepper onto each fillet use your hands to press in the seasoning heat your grill or skillet to medium high place the fish on and let cook undisturbed for 3 to 4 minutes per side until the edges turn opaque and the fish lifts easily with a spatula do not fuss with it too early as this lets a nice crust develop
- Mix the Pico de Gallo:
- Dice the tomatoes and onions as evenly as you can and gather in a mixing bowl seed and finely chop the jalapeño and add along with the chopped cilantro drizzle over the lime juice and a pinch of salt use a fork or spoon to combine gently taste and adjust with more salt or lime as needed let rest for at least five minutes for flavors to meld
- Make the Spicy Mayo:
- Add mayonnaise hot sauce and lime juice to a small bowl whisk until smooth and a little pourable taste and adjust spice or citrus as you like cover and keep chilled until ready to assemble tacos
- Prep the Tortillas:
- Warm your tortillas in a dry skillet or directly over a gas flame until they puff and have small charred spots wrap in a towel to keep them soft and steamy if desired pile a little shredded cabbage or lettuce onto each tortilla for crunch and color
- Assemble the Tacos:
- Flake the grilled fish into big moist chunks and divide among tortillas spoon over plenty of pico de gallo then drizzle with spicy mayo if you want extra crunch scatter more cabbage or lettuce on top serve immediately while everything is warm and bright
Save to Pinterest I love how the lime and cilantro brighten the whole dish—there is nothing better than squeezing fresh lime over the finished tacos The process of grilling the fish together outside is one of my favorite summer traditions with family everyone always wants to sneak a taste right off the grill
Storage Tips
Store leftover fish in an airtight container in the fridge use within two days Keep pico de gallo separate from fish as it gets juicier over time and can make other ingredients soggy Reheat fish gently on the stovetop or in the oven keeping it loosely covered so it does not dry out
Ingredient Substitutions
Swap any firm white fish like snapper or mahi mahi if that is what looks freshest Greek yogurt can replace mayonnaise for a lighter zippier sauce If avoiding gluten choose corn tortillas or crisp lettuce wraps as a base
Serving Suggestions
Serve tacos with black beans or smoky grilled corn on the side for a fuller meal Add avocado slices or a sprinkle of cotija cheese for creamy or salty extras Offer extra lime wedges and hot sauce at the table so each person can adjust heat and acid to their liking
Cultural and Seasonal Notes
Grilled fish tacos originated in the coastal regions of Mexico especially Baja and have become a beloved street food classic using the day’s catch Peak summer is when tomatoes and cilantro hit their stride bringing maximum punch to the pico de gallo Dress up your tacos with seasonal slaws radishes or pickled vegetables for extra crunch when entertaining
Quick Tips for Success
Let your fish come to room temperature before grilling for even cooking Toast the tortillas just before serving for the ideal warm chewy bite For parties make the spicy mayo and pico a day early for maximum flavor development
Save to Pinterest One of my proudest moments was watching my kids take charge of assembling their own tacos and discovering they loved the spicy mayo even more than salsa Grilled fish tacos are a coastal-inspired meal that always draws people together with a sense of fun and flavor Keep this recipe in your back pocket for busy weeknights or relaxed gatherings—it always delivers
Common Recipe Questions
- → What type of fish works best?
White fish like cod or tilapia hold together well and offer mild flavor for grilling or pan-searing.
- → How spicy is the mayo?
The mayo's heat is customizable—adjust the hot sauce amount for your preferred level of spiciness.
- → Can I use flour tortillas instead of corn?
Both corn and flour tortillas work well; corn offers authenticity while flour gives a softer texture.
- → Are there gluten-free options?
Yes, use certified gluten-free corn tortillas to make this meal suitable for gluten-free diets.
- → Can I make the pico de gallo ahead?
Absolutely. Prepare pico de gallo in advance and refrigerate to let flavors meld for extra freshness.
- → Is there a lighter sauce alternative?
Substitute mayonnaise with plain yogurt for a tangy, lighter option without losing creaminess.