Grilled Fish Tacos with Pineapple Salsa & Chile Mayo

grilled fish tacos with pineapple salsa, a smoky chile mayo, cabbage, and charred corn tortillas serves: 4

📝 Ingredients

• 1 cup mayonnaise
• 1 tbsp Spice Tribe California Love (chile blend)
• 2 tbsp lime juice
• kosher salt
• 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
• 1/2 small green cabbage, cored and shredded
• 1 1/2 lbs halibut
• 6-8 corn tortillas
• cilantro leaves
• lime wedges

👨‍🍳 Instructions

1. 1Combine the mayonnaise, chile blend, and lime juice in a mixing bowl.
2. 2Whisk well until combined. Season with salt to taste.
3. 3Preheat the grill over medium-high heat.
4. 4Slice 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.
5. 5Combine the sliced shallot, jalapeno, lime juice, and olive oil. Dice the pineapple and toss with the shallot mixture. Season with salt to taste.
6. 6Let sit and marinate while you grill the fish.
7. 7Combine the cabbage with about half of the chile mayo, or until generously coated. Toss well and set aside.
8. 8Brush 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.
9. 9Transfer the fish to a plate and use two forks to break it apart into pieces.
10. 10Grill the corn tortillas for a minute or so on each side until charred and crisp.
11. 11Assemble 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.
12. 12Serve with lime wedges on the side.