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Close-up of handheld Grilled Fish Tacos with visible grill marks and creamy pale-orange sauce.

Grilled Fish Tacos with Smoky Chili Rub and Creamy Spicy Mayo

These Grilled Fish Tacos feature flaky white fish with charred edges, a vibrant chili spice rub, and a creamy pale-orange drizzle, all topped with fresh pico de gallo on soft flour tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs White Fish Fillets (Mahi-Mahi or Cod) 680g, cut into large strips
  • 2 tbsp Avocado Oil 30ml, high smoke point for grilling
  • 1 tbsp Chili Powder 7g
  • 1 tsp Smoked Paprika 2g
  • 1 tsp Ground Cumin 2g
  • 1/2 cup Mayonnaise 120ml
  • 2 tsp Hot Sauce or Sriracha 10ml
  • 12 small Flour Tortillas Warmed
  • 3 medium Roma Tomatoes 300g, finely diced
  • 1 medium White Onion 150g, finely diced
  • 1/2 cup Fresh Cilantro 15g, chopped
  • 2 whole Limes Cut into wedges

Equipment

  • 1 Cast Iron Grill Pan or Outdoor Grill Essential for getting dark grill marks.
  • 1 Squeeze Bottle For the perfect spicy mayo zigzag drizzle.
  • 1 Chef's Knife For dicing pico de gallo ingredients.

Method
 

Prepare the Components
  1. Pat fish dry and coat evenly with chili powder, paprika, cumin, and salt.
  2. Whisk mayonnaise with hot sauce and lime juice until smooth. Transfer to a squeeze bottle.
  3. Combine diced tomatoes, white onions, and cilantro in a bowl with lime juice and salt.
Grill and Assemble
  1. Grill fish on high heat for 3-4 minutes per side until charred edges appear and fish flakes easily.
  2. Place fish in warm tortillas, drizzle heavily with spicy mayo, and top with pico de gallo.

Notes

Ensure the grill is smoking hot before adding fish to get those distinct dark char marks.
Dry the fish fillets thoroughly with paper towels to ensure the spice rub sticks and creates a crust.