BBQ FISH TACOS WITH PINEAPPLE SALSA AND TANGY AIOLI

Simple BBQ Fish Tacos with Pineapple Salsa and Homemade Aioli!! Made the Pineapple Sweet Onion Tomato Salsa with a little fresh Thai basil. Plus I did a little Tangy Aioli with a kick. Dang, that’s crazy good!!! I used fresh mahi from @southmauifishcompany but you can use any fresh or fresh-frozen white fish.

INGREDIENTS: 

6 medium, white fish filets (such as mahi, marlin, or swordfish)
Olive oil
Salt and pepper, to taste 
Corn tortillas 

Pineapple Sweet Onion Tomato Salsa 
1 lb pineapple, diced 
5 medium tomatoes, cored and diced 
½ bunch Thai basil, finely chopped 
½ cup finely chopped onion 
1 jalapeño pepper, seeded and finely chopped 
1 tbsp fresh lime juice 
Coarse sea salt and freshly ground pepper, to taste 

Tangy Aioli
1 cup mayonnaise 
2 cloves garlic, minced 
1 tbsp lemon juice 
1 tsp cayenne pepper (adjust to taste)
¼ tsp salt 
¼ tsp pepper 

Tools 
BBQ grill pan for fish 
Knife 
Cutting board
Mixing bowls 

DIRECTIONS:

1. Begin by making the aioli: In a small bowl, combine all ingredients for the aioli and whisk until smooth. Cover and refrigerate until ready to serve. 
2. To make the salsa, combine the pineapple, tomatoes, basil, sweet onion, and jalapeño in a large bowl and mix well. 
3. Add the fresh lime juice and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve. 
4. For the fish, brush both sides of the fish filets with a bit of olive oil and season with salt and pepper. 
5. Place in the grill pan on a preheated grill and cook for about 8-12 minutes (depending on the thickness). 
6. Warm the tortillas by throwing directly on the grill for about 1 minute per side. 
7. To assemble, spread some of the tangy aioli onto a tortilla, add the fish, and top with a hefty scoop of pineapple salsa. 
8. Serve with a Mai Tai and enjoy!