Description
Grilled Fish Tacos with Spicy Mayo – Deliciously grilled fish topped with zesty, creamy spicy mayo. Perfect for a quick and flavor-packed meal!
Ingredients
Scale
- 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or halibut)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) lime juice
- 2 cloves garlic, minced
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) chili powder
- ½ teaspoon (2.5g) kosher salt
- ¼ teaspoon (1g) black pepper
- ⅓ cup (80ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 2 tablespoons (30ml) lime juice
- 1–2 chipotle peppers in adobo, finely chopped
- 1 clove garlic, minced
- ¼ teaspoon (1g) salt
- 8–10 small corn or flour tortillas
- 2 cups (140g) shredded cabbage or coleslaw mix
- ½ cup (30g) fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- ¼ cup (40g) red onion, finely diced
Instructions
- Step 1: Prepare the Fish In a shallow dish, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper to create your marinade. Place the fish fillets in the marinade, turning gently to coat both sides. Let the fish marinate for 15 minutes while you prepare the other components. This brief marinade time ensures the fish absorbs flavor without becoming mushy from the acidic lime juice.
- Step 2: Make the Spicy Mayo While the fish marinates, whisk together mayonnaise, sour cream, lime juice, chopped chipotle peppers, minced garlic, and salt in a small bowl. Taste and adjust the heat by adding more chipotle if desired. The mayo should have a noticeable kick but not overwhelm the delicate fish flavor. Cover and refrigerate until ready to serve your Grilled Fish Tacos with Spicy Mayo.
- Step 3: Preheat and Prepare the Grill Preheat your grill to medium-high heat (about 400°F/205°C). Clean the grates thoroughly and oil them well to prevent sticking. If using a grill pan, heat it over medium-high heat until hot, then add a thin layer of oil.
- Step 4: Grill the Fish Place the marinated fish on the hot grill, flesh side down first if the skin is still on. Cook for 3-4 minutes until you see clear grill marks. Carefully flip with a thin spatula and cook for another 3-4 minutes until the fish flakes easily but remains moist. Transfer to a clean plate and let rest for 2 minutes before gently breaking into large flakes.
- Step 5: Warm the Tortillas While the fish rests, quickly warm your tortillas on the grill for about 30 seconds per side, or according to the Pro Tip method that works best for your setup. Keep them warm wrapped in a clean kitchen towel or tortilla warmer.
- Step 6: Assemble Your Tacos Spread a spoonful of spicy mayo on each warm tortilla. Top with several flakes of grilled fish, a handful of shredded cabbage, diced red onion, fresh cilantro, and sliced avocado. Finish with a squeeze of lime and an additional drizzle of spicy mayo if desired. Serve your Grilled Fish Tacos with Spicy Mayo immediately for the perfect blend of warm fish and cool, crisp toppings.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg