Go Back
Smartphone photo of three Grilled Fish Tacos on a plate showing flaky white fish and dark grill marks.

Grilled Fish Tacos with Creamy Spicy Mayo and Fresh Pico de Gallo

Master the art of Grilled Fish Tacos with flaky white fish, charred grill marks, and a pale-orange spicy mayo drizzle. A fresh, vibrant, and healthy 30-minute dinner perfect for summer entertaining.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs White Fish Fillets Mahi Mahi, Cod, or Halibut (680g)
  • 2 tbsp Olive Oil (30ml)
  • 8-10 Soft Flour Tortillas Small street taco size
  • 1/2 cup Mayonnaise (120ml)
  • 1 tbsp Sriracha (15ml)
  • 2 large Red Tomatoes Diced (300g)
  • 1/2 small White Onion Diced (75g)
  • 1/2 cup Fresh Cilantro Chopped (15g)
  • 1 tsp Dried Chili Flakes (2g)
  • 3 whole Limes Cut into wedges

Equipment

  • 1 Outdoor Grill or Grill Pan
  • 1 Fish Spatula Essential for flipping delicate fish without breaking.

Method
 

Preparation
  1. Pat the fish fillets dry with paper towels. Brush with olive oil and season with salt and pepper.
  2. Whisk mayonnaise and Sriracha until a pale-orange color is achieved. Refrigerate until needed.
Grilling
  1. Preheat grill to medium-high. Grill fish for 3-4 minutes per side until distinct grill marks appear and fish is flaky.
  2. Place flour tortillas on the grill for 30 seconds per side until light toasted spots appear.
Assembly
  1. Place fish in tortillas, drizzle with spicy mayo, and top with diced tomatoes, onions, cilantro, and chili flakes.

Notes

Use a firm white fish like Mahi Mahi to ensure the fillets don't fall through the grill grates.
For a lower-carb option, serve the grilled fish over a bed of shredded cabbage.