BBQ FISH TACOS WITH PINEAPPLE SALSA AND TANGY AIOLI
Jason Glover
6
10 minutes
10 minutes
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
- 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.
- To make the salsa, combine the pineapple, tomatoes, basil, sweet onion, and jalapeño in a large bowl and mix well.
- Add the fresh lime juice and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.
- For the fish, brush both sides of the fish filets with a bit of olive oil and season with salt and pepper.
- Place in the grill pan on a preheated grill and cook for about 8-12 minutes (depending on the thickness).
- Warm the tortillas by throwing directly on the grill for about 1 minute per side.
- To assemble, spread some of the tangy aioli onto a tortilla, add the fish, and top with a hefty scoop of pineapple salsa.
- Serve with a Mai Tai and enjoy!
