Grilled Fish Tacos with Spicy Mayo
These Grilled Fish Tacos with Spicy Mayo feature tender, spice-rubbed white fish grilled until flaky, then tucked into warm tortillas with crunchy cabbage, a simple fresh topping, and a creamy, zesty sauce.
Ingredients
For the Fish
- 1 lb white fish fillets (tilapia, cod, or similar)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- salt and black pepper, to taste
For the Spicy Mayo
- 0.5 cup mayonnaise
- 1 tbsp lime juice fresh if possible
- 1 tbsp hot sauce or chili paste adjust to taste
- 0.25 tsp garlic powder or onion powder
For Serving
- 8 small corn or flour tortillas warmed
- 2 cups shredded cabbage green or red
- diced tomato, red onion, and jalapeño for a simple topping
- fresh cilantro and lime wedges for garnish
Instructions
- Pat the fish fillets dry with paper towels, then place them on a plate. Drizzle with olive oil and sprinkle with smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Rub the seasoning over both sides of the fish until evenly coated.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates to help prevent sticking.
- Grill the fish for a few minutes per side, depending on thickness, until it is opaque in the center and flakes easily with a fork. Transfer to a plate and let it rest for a couple of minutes, then gently break it into large flakes.
- While the fish cooks, stir together the mayonnaise, lime juice, hot sauce or chili paste, and garlic or onion powder in a small bowl. Taste and adjust the seasoning or heat level as needed.
- In another bowl, toss the shredded cabbage with a squeeze of lime and a small pinch of salt to keep it crisp and flavorful.
- Warm the tortillas on the grill for a few seconds per side until soft and lightly charred at the edges.
- To assemble the tacos, spread a little spicy mayo on each warm tortilla, add a small handful of cabbage, nestle in a few pieces of grilled fish, and top with diced tomato mixture and cilantro. Finish with an extra drizzle of spicy mayo and serve with lime wedges.
Notes
For a milder version, reduce the amount of hot sauce in the mayo and skip the jalapeño in the topping. Leftover grilled fish can be used the next day in taco bowls or salads.