Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

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Grilled Fish Tacos with Spicy Mayo & Pico de Gallo are the perfect combination of smoky, spicy, and fresh flavors wrapped in a warm tortilla. The fish is expertly seasoned and grilled to perfection, creating a crispy, charred exterior while remaining tender and flaky inside. A drizzle of creamy, spicy mayo adds a delightful kick, balancing the richness with just the right amount of heat. Fresh pico de gallo, bursting with vibrant tomatoes, onions, and cilantro, adds a refreshing contrast that ties the dish together beautifully.

Whether you’re hosting a summer cookout or craving a restaurant-quality meal at home, these tacos are guaranteed to impress. The simplicity of this recipe allows the natural flavors of the fish to shine while the toppings enhance every bite. Served with warm tortillas, these tacos offer a satisfying crunch, a hint of heat, and a burst of citrusy freshness. It’s a dish that brings the bold essence of coastal cuisine straight to your table.

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Ingredients for Grilled Fish Tacos with Spicy Mayo & Pico de Gallo

For the Fish:

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

For the Spicy Mayo:

• 1/2 cup mayonnaise
• 1 tbsp hot sauce (such as sriracha)
• 1 tsp lime juice
• 1/2 tsp garlic powder

For the Pico de Gallo:

• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1 small jalapeño, finely chopped (optional)
• 2 tbsp chopped cilantro
• Juice of 1 lime
• Salt to taste

For Serving:

• 6 small corn or flour tortillas
• Chopped cilantro for garnish
• Extra lime wedges

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Storage Instructions

To keep your Grilled Fish Tacos fresh, store each component separately. The grilled fish should be placed in an airtight container and refrigerated for up to 3 days. When reheating, use a skillet over medium heat to maintain its texture. The spicy mayo can be stored in the fridge for up to a week, while the pico de gallo is best consumed within 2 days for optimal freshness. Warm tortillas just before serving to bring back their soft texture.

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Estimated Nutrition (Per Serving)

• Calories: 320
• Protein: 25g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 3g
• Sugar: 3g
• Sodium: 450mg

(Values are approximate and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

Can I use a different type of fish?

Yes! Any firm, mild white fish like halibut, snapper, or grouper works well in this recipe.

Can I make this recipe in the oven instead of grilling?

Absolutely. Bake the seasoned fish at 400°F (200°C) for about 12-15 minutes or until flaky.

Is there a dairy-free alternative to the spicy mayo?

You can use dairy-free mayonnaise or substitute it with mashed avocado for a creamy texture.

Can I make the pico de gallo in advance?

Yes, but for the freshest taste, prepare it no more than 24 hours ahead and store it in the fridge.

What’s the best way to warm tortillas?

Heat them on a dry skillet for 30 seconds per side or directly over a gas flame for a slight char.

Can I use frozen fish?

Yes, just make sure to thaw it completely and pat it dry before seasoning and grilling.

How can I make this dish spicier?

Add extra chili powder to the fish seasoning or include more jalapeños in the pico de gallo.

What side dishes pair well with these tacos?

Try serving them with Mexican rice, black beans, or a fresh cabbage slaw for extra crunch.

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