Go Back
- 1 lb white fish fillets (tilapia or cod) - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon lime juice - 8 small corn or flour tortillas - 1 cup shredded red cabbage - 1/2 cup diced tomatoes - 1/4 cup chopped fresh cilantro - 1/2 cup mayonnaise - 2 tablespoons sriracha sauce (adjustable) - 1 teaspoon lime juice The ingredients for grilled fish tacos are simple yet full of flavor. I choose white fish like tilapia or cod. These fish are mild and cook well on the grill. The olive oil helps keep the fish moist and adds a nice taste. I mix in spices like paprika, cumin, and garlic powder for depth. The lime juice brightens the flavors. For the tacos, I like to use corn or flour tortillas. Both work great, but corn adds a nice texture. Shredded red cabbage adds crunch, while diced tomatoes and cilantro enhance freshness. Don’t forget the spicy mayo! It takes these tacos to the next level. I mix mayonnaise with sriracha for heat and lime juice for tang. Adjust the sriracha according to your spice level. This balance makes every bite delicious! To start, gather your fish fillets. I like tilapia or cod for this recipe. In a large bowl, mix 2 tablespoons of olive oil, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. This mix gives the fish great flavor. Add the fish fillets and coat them well. Next, cover the bowl and refrigerate for at least 20 minutes. This helps the spices soak in. While the fish marinates, let’s make the spicy mayo. In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons of sriracha, and 1 teaspoon lime juice. Mix until smooth. If you like it spicier, add more sriracha until it fits your taste. Set this aside; it will add a nice kick to the tacos. Now, it’s time to grill the fish. Preheat your grill to medium-high heat. Once hot, place the marinated fish fillets directly on the grill. Grill each side for 3-4 minutes. The fish is done when it flakes easily with a fork. Make sure to keep an eye on it. Cooking times can change based on the thickness of your fillets. While the fish grills, warm your tortillas. Place them on the grill for about 30 seconds on each side. This step makes the tortillas soft and easy to fold. After grilling, remove the fish fillets from the grill. Break the fish into chunks. Now, it’s time to assemble your tacos. Place a good amount of fish in each tortilla. Top them with shredded cabbage, diced tomatoes, and chopped cilantro. Finally, drizzle the spicy mayo over each taco. Enjoy your tasty creation! Choosing the right fish makes a big difference. I recommend using white fish fillets like tilapia or cod. These fish have a mild taste and grill well. Look for fresh fillets with a clean smell and firm texture. Avoid fish that smells strong or feels mushy. Grilling fish requires attention. Preheat your grill to medium-high heat for the best results. Place the marinated fish directly on the grill. Grill for about 3-4 minutes on each side. You know the fish is done when it flakes easily with a fork. If the fillets are thick, you might need to grill them longer. Use a spatula to flip carefully. Spicy mayo is a star in this dish. To make it extra tasty, consider adding a pinch of smoked paprika or cayenne pepper. These spices boost the flavor and add depth. You can also stir in a little garlic powder for a punch. Adjusting the spice level is easy. Start with two tablespoons of sriracha for a mild kick. If you want more heat, add more sriracha. Taste as you mix to find your perfect level. Remember, you can always add spice, but you can’t take it away. Pair your grilled fish tacos with fresh sides. I suggest serving them with crunchy tortilla chips and a cool salsa. A side of guacamole also works well to balance the heat. For a vibrant platter, arrange the tacos neatly on a large plate. Add lime wedges for a pop of color. Sprinkle extra cilantro on top for a fresh touch. This not only makes the dish look great but also adds a burst of flavor. Enjoy every bite! {{image_2}} If you want to switch things up, consider using shrimp or chicken. Shrimp cooks quickly and adds a nice, sweet flavor. Simply season it the same way as the fish. For chicken, use boneless thighs or breasts. Cut them into strips and follow the same grilling steps. For a vegan option, tofu or tempeh works great. Press the tofu to remove excess water, then marinate and grill it. Tempeh has a nuttier flavor and adds a nice texture to your tacos. To enhance your tacos, play with spices and herbs. Try adding chili powder for heat or oregano for a fresh taste. Fresh cilantro can also add brightness. You can also mix in lime zest for a zesty kick. Marinades can vary too. Use coconut milk with lime for a tropical vibe or soy sauce with ginger for an Asian twist. Experimenting with these flavors keeps your tacos exciting and fresh. Choosing the right tortilla matters. Corn tortillas are classic and have a slight sweetness. They hold the fillings well. Flour tortillas are softer and work great for larger fillings. For a low-carb option, try lettuce wraps. They add a crunch and let the fish shine. Just use large leaves like romaine or butter lettuce. This option is light and refreshing, perfect for a summer meal. To keep your grilled fish tacos tasty, store them in a sealed container. Place the fish and toppings separately. This way, the tortillas do not get soggy. For the tortillas, wrap them in foil or plastic wrap. This helps keep them soft and fresh. Yes, you can freeze grilled fish. Wrap it tightly in plastic wrap or foil. Then, place it in a freezer bag. For best results, freeze it within two hours of grilling. You can also freeze the spicy mayo. Just store it in a small container. To reheat your tacos, use the oven for best results. Preheat your oven to 350°F (175°C). Wrap the tacos in foil and heat for about 10-15 minutes. If you want to heat the fish alone, use a skillet on low heat. Mix in a splash of lime juice to keep it moist. Enjoy your tacos warm and fresh! You can tell when the fish is cooked by checking its color and texture. Cooked fish turns opaque and flakes easily with a fork. For best results, grill it for about 3-4 minutes on each side. If you use a food thermometer, the fish should reach 145°F (63°C). This ensures it is safe to eat and perfectly tender. Yes, you can use frozen fish fillets in this recipe. Just make sure to thaw them first. You can do this by placing them in the fridge overnight or using the microwave. After thawing, pat them dry with paper towels before marinating. This helps the spices stick better and enhances the flavor. If you want a different flavor for the spicy mayo, there are many options. You can use other hot sauces like Tapatío, Frank's RedHot, or even homemade chili paste. For a milder taste, try mixing mayonnaise with a bit of ketchup and chili powder. This gives a nice tang without too much heat. To make gluten-free grilled fish tacos, choose corn tortillas instead of flour ones. Most corn tortillas are gluten-free, but always check the label. For the spicy mayo, use gluten-free mayonnaise. This way, you can enjoy these tasty tacos without worry. We covered how to make grilled fish tacos with fresh ingredients and spicy mayo. You learned to marinate fish, grill it perfectly, and assemble tasty tacos. Remember to explore variations and tips to suit your taste. Enjoy experimenting with flavors and making these tacos your own. Fresh, fun, and easy, grilled fish tacos can be a hit at any meal. Dive in and savor each bite!

Grilled Fish Tacos with Spicy Mayo

Savor the taste of summer with these delicious grilled fish tacos topped with spicy mayo! Perfect for a quick weeknight dinner or a fun weekend meal, this recipe features marinated white fish, fresh veggies, and a zesty mayo that packs a punch. Ready in just 45 minutes, these tacos are sure to impress your family and friends. Click through to explore the full recipe and bring some flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb white fish fillets (like tilapia or cod)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lime juice

8 small corn or flour tortillas

1 cup shredded red cabbage

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

For the Spicy Mayo:

1/2 cup mayonnaise

2 tablespoons sriracha sauce (adjust based on your spice preference)

1 teaspoon lime juice

Instructions
 

Prepare the Fish: In a large bowl, mix olive oil, paprika, cumin, garlic powder, salt, black pepper, and lime juice. Add the fish fillets and coat them well in the marinade. Let it marinate for at least 20 minutes in the refrigerator.

    Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix well until smooth. Adjust sriracha to taste for desired spiciness. Set aside.

      Grill the Fish: Preheat your grill to medium-high heat. Place the marinated fish fillets directly on the grill. Grill for about 3-4 minutes on each side, or until the fish flakes easily with a fork. (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 pliable.

          Assemble the Tacos: Once grilled, remove the fish fillets from the grill and break them into chunks. Place a generous amount of fish in each tortilla, top with shredded cabbage, diced tomatoes, and cilantro.

            Add the Spicy Mayo: Drizzle the spicy mayo generously over the assembled tacos.

              Serve: Enjoy these delicious grilled fish tacos immediately with lime wedges on the side for extra zing!

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