Go Back
To make the best grilled fish tacos with spicy mayo, gather these key ingredients: - 1 lb white fish fillets (tilapia, cod, or your favorite variety) - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 tablespoon fresh lime juice - 8 small corn or flour tortillas - 1 cup finely shredded red cabbage - 1/2 cup diced ripe tomatoes - 1/4 cup freshly chopped cilantro For the spicy mayo, you will need: - 1/2 cup mayonnaise - 2 tablespoons sriracha sauce (modify to your heat preference) - 1 teaspoon fresh lime juice You can add extra flavors to your tacos. Try these options: - Sliced avocado for creaminess - Diced jalapeños for heat - Cotija cheese for a salty kick - Pickled red onions for tanginess Choosing the right fish matters. Here are my top picks: - Tilapia is mild and easy to grill. - Cod has a nice texture and flavor. - Mahi-mahi is firmer and holds up well. - Snapper offers a slightly sweet taste. These varieties work great for grilling and will make your tacos shine! To start, gather your fish fillets. I love using tilapia or cod for this dish. In a big bowl, mix olive oil, paprika, cumin, garlic powder, salt, black pepper, and lime juice. Whisk until it's all combined. Add the fish and coat it well. Cover the bowl and let it sit in the fridge for 20 minutes. This lets the fish soak up all the tasty flavors. While the fish is marinating, let's make the spicy mayo. In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Mix it well until smooth. Taste it and adjust the sriracha if you want more heat. Set this aside for later. You’ll love the creamy kick it adds! Now, it's time to grill! Preheat your grill to medium-high heat. Once hot, place the marinated fish on the grill. Cook it for about 3-4 minutes on each side. The fish should be flaky and cooked through. While the fish grills, warm your tortillas on the grill for about 30 seconds on each side. This makes them soft and easy to fill. After grilling, take the fish off the grill. Break it into bite-sized pieces. Grab your warm tortillas and place a nice portion of fish in each one. Top with a handful of shredded red cabbage, diced tomatoes, and fresh cilantro. This adds color and crunch! Drizzle the spicy mayo over the tacos generously. This mayo brings everything together. Serve your tacos right away. Don’t forget to add fresh lime wedges on the side. A squeeze of lime adds a bright, zesty flavor that pairs well with the fish. Enjoy every bite! To grill fish well, start with fresh fillets. I recommend tilapia or cod for their mild taste. Marinate the fish for at least 20 minutes. This lets flavors soak in. Preheat your grill to medium-high heat. Grill the fish for 3 to 4 minutes on each side. Look for a nice char and ensure it flakes easily with a fork. If you have thicker fillets, check them often to avoid overcooking. Remember, the fish continues to cook a bit after you take it off the grill. To make spicy mayo, mix mayonnaise, sriracha, and lime juice. The sriracha gives it a kick. If you want it milder, use less sriracha. For more heat, add a bit more. Taste as you mix so you get it just right. This sauce adds a creamy, tangy twist to your tacos. You can also try adding a pinch of cayenne pepper for extra spice. Presentation matters! Arrange the tacos on a colorful platter. Use vibrant garnishes like lime wedges and fresh cilantro. This makes the dish pop. Place the tacos in a way that shows off the colors of the toppings. Use small bowls for the spicy mayo and any other sauces. This adds a fun touch for your guests. Enjoying food is not just about taste but also about sight! {{image_4}} You can use many types of fish for your tacos. Tilapia and cod are popular, but don't stop there! Try salmon for a richer taste or mahi-mahi for a mild flavor. Each fish type brings its unique taste and texture. If you prefer a firmer fish, swordfish works well, too. Cook your choice just like the recipe states for a great meal. Not a fan of fish? No problem! You can make tasty veggie tacos instead. Use grilled veggies like zucchini, bell peppers, and corn. Marinate these veggies in olive oil, lime juice, and spices for flavor. Grill them until they are tender and slightly charred. Serve them in tortillas with the same toppings, and you’ll have a delicious meal without fish. Want to change up the sauce? Try different flavors to spice things up! A mango salsa adds sweetness and brightness. For a zestier kick, go for chipotle mayo or garlic aioli. You can even make a creamy avocado sauce for a smooth texture. Each sauce gives your tacos a unique twist, so feel free to experiment! Store leftover grilled fish tacos in an airtight container. This keeps them fresh and tasty. If you have extra spicy mayo, store it in a separate container. It helps prevent the tortillas from getting soggy. To reheat, use an oven or skillet. This keeps the tortillas crisp. Heat the fish at 350°F for about 10 minutes. Check to ensure it is hot throughout. If using a skillet, warm it on low heat. Flip the fish gently to avoid breaking it. Leftover tacos can last in the fridge for 2 to 3 days. After that, they may lose flavor and texture. Always check for any off smells before eating. It’s best to enjoy them while they are fresh! Yes, you can use frozen fish. Just make sure to thaw it first. Thaw the fish in the fridge overnight or place it in cold water for about an hour. After thawing, pat it dry with a paper towel before marinating. This helps the marinade stick better and enhances the flavor. You can add many toppings to your tacos. Here are some ideas: - Sliced avocado - Crumbled queso fresco - Fresh jalapeños - Diced red onion - Sliced radishes - Lime wedges for extra zing Feel free to mix and match your favorites to create a taco that you will love. To spice up your tacos, try these options: - Add more sriracha to the spicy mayo. - Use fresh jalapeños or pickled peppers as a topping. - Sprinkle cayenne pepper or chili powder on the fish before grilling. - Serve with a hot salsa on the side. Adjust the heat to fit your taste buds! Grilled fish tacos go well with many sides. Here are some tasty options: - Cilantro lime rice - Black beans or refried beans - Grilled corn on the cob - A fresh green salad with lime vinaigrette - Chips with salsa or guacamole These sides will round out your meal and add extra flavor! In this post, we explored how to create delicious fish tacos. We started with essential and optional ingredients and learned about the best fish types. Then, I provided step-by-step instructions to marinate fish, prepare spicy mayo, and grill everything. We also covered useful tips for great results. Fish tacos can be a fun, tasty dish. Feel free to customize them to your taste. Experiment with different fish and sauces to find your favorite mix. Enjoy your cooking journey with delicious results!

Grilled Fish Tacos with Spicy Mayo

Dive into the flavors of summer with these delicious grilled fish tacos topped with spicy mayo! Perfectly marinated fish, paired with fresh cabbage and tomatoes, creates an irresistible meal. This recipe is easy to follow and perfect for any gathering. Bring your taco night to life by making these vibrant tacos that everyone will love. Click through for the full recipe and tips to elevate your cooking!
Print Recipe Pin Recipe

Ingredients
  

1 lb white fish fillets (tilapia, cod, or your favorite variety)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice

8 small corn or flour tortillas

1 cup finely shredded red cabbage

1/2 cup diced ripe tomatoes

1/4 cup freshly chopped cilantro

For the Spicy Mayo:

1/2 cup mayonnaise

2 tablespoons sriracha sauce (modify to your heat preference)

1 teaspoon fresh lime juice

Instructions
 

Marinate the Fish: In a large mixing bowl, whisk together the olive oil, paprika, ground cumin, garlic powder, salt, black pepper, and fresh lime juice. Add the fish fillets to the bowl, ensuring they are fully coated with the marinade. Cover and marinate in the refrigerator for at least 20 minutes to allow the flavors to penetrate the fish.

    Prepare the Spicy Mayo: In a separate small bowl, mix together the mayonnaise, sriracha sauce, and fresh lime juice. Stir until the mixture is smooth and well combined. Taste and adjust the sriracha according to your preference for spiciness. Set aside for serving.

      Grill the Fish: Preheat your grill to medium-high heat. Once hot, carefully place the marinated fish fillets directly onto the grill grates. Grill for approximately 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Note: Cooking times may vary based on the thickness of the fillets.

        Warm the Tortillas: While the fish is grilling, warm the tortillas on the grill for about 30 seconds on each side, or until they become soft and pliable.

          Assemble the Tacos: Once the fish is grilled to perfection, remove the fillets from the grill and break them into bite-sized chunks. Place a generous portion of fish onto each tortilla, then top with a handful of shredded red cabbage, diced tomatoes, and a sprinkle of fresh cilantro.

            Add the Spicy Mayo: Drizzle the prepared spicy mayo generously over the filled tacos, ensuring everyone gets a taste of the creamy kick.

              Serve and Enjoy: Serve these delicious grilled fish tacos immediately, accompanied by fresh lime wedges on the side for an extra burst of citrusy flavor!

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Arrange the tacos on a colorful platter and garnish with extra lime wedges and sprigs of cilantro for an appealing presentation.