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A handheld photo of three grilled fish tacos on a white ceramic plate with charred fish and creamy orange mayo. (Grilled Fish Tacos)

Grilled Fish Tacos with Zesty Spicy Mayo and Fresh Pico

These Grilled Fish Tacos feature charred flaky white fish, a creamy orange spicy mayo, and fresh pico de gallo inside toasted flour tortillas. A fast, restaurant-quality dinner perfect for summer grilling and Pinterest-worthy plating.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs White Fish Fillets Cod, Mahi Mahi, or Snapper (680g)
  • 2 tbsp Neutral Oil 30ml
  • 12 Small Flour Tortillas Toasted
  • 1/2 cup Mayonnaise 120ml
  • 2 tbsp Sriracha 30ml
  • 2 Red Tomatoes Diced
  • 1 small White Onion Chopped
  • 1/2 cup Fresh Cilantro 15g, chopped
  • 4 Lime Wedges For serving

Equipment

  • 1 Outdoor Grill Or a cast-iron grill pan
  • 1 Squeeze Bottle For the mayo drizzle

Method
 

Preparation
  1. Pat white fish fillets dry and brush with oil. Season with salt and pepper.
  2. Whisk mayonnaise, sriracha, and lime juice until a creamy orange color is achieved.
Grilling
  1. Grill fish over medium-high heat for 3-4 minutes per side until charred grill marks appear and fish is flaky.
  2. Place flour tortillas on the grill for 30 seconds per side until slightly toasted.
Assembly
  1. Fill tortillas with fish, zig-zag the spicy mayo, and top with diced tomatoes, onions, and cilantro.

Notes

Use a firm white fish to prevent it from falling through the grates.
Always toast your tortillas for maximum flavor and flexibility.