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Recipe by Kayla Howey of The Original Dish
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.