The essential summer recipe: grilled fish tacos. Making them once (or hopefully many, many times) during these hot months is absolutely necessary. They’ll transport you right to the California coast right in your own backyard. I’ve kept this recipe simple, yet super flavorful. They’re topped with a grilled pineapple salsa and a vibrant chile mayo, made with Spice Tribe’s smoky chile blend.

Back today with another exciting recipe in collaboration with Spice Tribe! Last month I made these moroccan chicken meatballs with the Marrakesh Sitar blend, and now we’re moving on to grilled fish tacos with California Love (an all-purpose chile blend made with chile, cumin, coriander, garlic, onion, oregano, and bay leaf)!

I’m having so much fun exploring different global flavor profiles through all of the Spice Tribe spices. Their unique blends celebrate different cultures, and they’ve really inspired me to get creative with my cooking.

And these grilled fish tacos are no exception.

The tacos are actually pretty simple, yet are so delicious and made with just a few components. Here’s what’s happening…

Grilled Fish Tacos (the breakdown)

charred corn tortillas — Because every taco needs a warm, charred tortilla. You can warm these ever so slightly on the grill so that they stay soft, or you can leave them on longer for a crispier, “tostada” style taco. I really like them crispy for this recipe since the fish and pineapple are softer elements.

grilled fish — I’m using halibut here, but you can choose any sturdy, firm-fleshed fish you’d like. Other than oil and some salt, there’s really nothing to it. I like keeping the fish really simple so that the other components can complement its mild flavor.

pineapple salsa — Pineapple grilled until sweet and extra juicy, diced up and tossed with a tangy mix of shallots, jalapenos, lime juice, and olive oil. This salsa is seriously the perfect topping for any taco, in my opinion.

chile mayo — Here’s where the smoky, bold flavor comes in. I combine mayonnaise with the California Love chile blend, a little lime juice, and some salt. Half of this gets tossed with cabbage and half gets drizzled on top of the tacos. I love having a creamy sauce to contrast with the crisp cabbage and tortillas.

I hope you absolutely love these grilled fish tacos. They’ll make the perfect weekend night out by the grill surrounded by family or friends.

Also! I’ve got one more recipe coming up with Spice Tribe next month. Stay tuned to see what cuisine we explore next.

Ingredients

Chile Mayo

• 1 cup mayonnaise
• 1 tbsp California Love All Purpose Chile Blend
• 2 tbsp lime juice
• kosher salt

Pineapple Salsa

• 1 small pineapple, peeled
• vegetable oil
• 1 large shallot, sliced very thin
• 1 jalapeno, sliced very thin
• 3 tbsp lime juice
• 1 tbsp olive oil

Grilled Fish Tacos

• 1/2 small green cabbage, cored and shredded
• 1 1/2 lbs halibut
• 6–8 corn tortillas
• cilantro leaves
• lime wedges

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Directions

Chile Mayo

1. Combine the mayonnaise, chile blend, and lime juice in a mixing bowl.
2. Whisk well until combined. Season with salt to taste.

Pineapple Salsa

1. Preheat the grill over medium-high heat.
2. Slice the pineapple into ¼” rounds. Coat well with oil and season with a pinch of salt. Grill the pineapple until caramelized, about 4–5 minutes per side. Transfer the pineapple to a cutting board and let cool slightly.
3. Combine the sliced shallot, jalapeno, lime juice, and olive oil. Dice the pineapple and toss with the shallot mixture. Season with salt to taste.
4. Let sit and marinate while you grill the fish.

Grilled Fish Tacos

1. Combine the cabbage with about half of the chile mayo, or until generously coated. Toss well and set aside.
2. Brush off the grill and wipe the grates with a bit of oil. Coat the halibut with a generous amount of oil as well and season with salt. Grill the fish for about 3–5 minutes per side, or until just cooked through. *Do not flip the fish until it begins to release on one side.
3. Transfer the fish to a plate and use two forks to break it apart into pieces.
4. Grill the corn tortillas for a minute or so on each side until charred and crisp.
5. Assemble the tacos by placing some of the cabbage down onto the tortilla. Top with the fish, the pineapple salsa, a drizzle of the chile mayo, and a few cilantro leaves.
6. Serve with lime wedges on the side.