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Handheld smartphone photo of Grilled Fish Tacos with distinct dark grill marks and pale orange spicy mayo zigzag.

Grilled Fish Tacos with Spicy Chipotle Mayo and Charred Tortillas

Easy Grilled Fish Tacos featuring smoky charred white fish, a heavy zigzag of spicy chipotle mayo, and fresh pico de gallo on charred corn tortillas. A healthy, high-protein 30-minute dinner perfect for summer grilling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs White Fish Fillets (Mahi-mahi, Cod, or Halibut) 680g
  • 1 tbsp Olive Oil 15ml
  • 1 tsp Sea Salt and Black Pepper to taste
  • 2 tbsp Fresh Lime Juice 30ml for glaze
  • 12 White Corn Tortillas Small street taco size
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Chipotle Peppers in Adobo 15ml sauce only
  • 2 medium Red Tomatoes finely diced
  • 1/2 small White Onion finely diced
  • 1/4 cup Fresh Cilantro chopped
  • 1 Green Jalapeno minced

Equipment

  • 1 Outdoor Grill or Grill Pan
  • 1 Metal Taco Holder Optional for serving
  • 1 Squeeze Bottle For chipotle mayo drizzle

Method
 

Preparation
  1. Whisk mayonnaise and chipotle adobo sauce in a small bowl until smooth. Transfer to a squeeze bottle.
  2. Toss diced tomatoes, white onion, jalapeno, and cilantro in a bowl with a pinch of salt.
Grilling
  1. Season fish with salt and pepper. Grill over high heat (400°F/200°C) for 4 minutes per side until distinct char marks appear. Brush with lime juice glaze and flake into thick pieces.
  2. Place tortillas directly over the flame for 20 seconds per side until slightly blackened on the edges.
Assembly
  1. Place flaked fish in charred tortillas. Apply a heavy zigzag of chipotle mayo and top with pico de gallo.

Notes

Use a firm fish like Mahi-mahi for the best char marks.
Char the tortillas immediately before serving to keep them soft and pliable.