For the salsa

1 1/2 cup Certified SC diced cantaloupe

1 cup diced pineapple

1/4 cup diced red onion

1 spicy red pepper, seeded and finely diced

2 large jalapenos, seeded and finely diced

Small handful of cilantro, chopped

Juice of 1/2 lime

Pinch of salt

For the tacos:

1 lb white fish

2 Tbsp olive oil

1/2 lime



1/2 tsp Ancho chile powder

6 fajita-sized tortillas

Shredded red cabbage


  1. Stir all the salsa ingredients together, cover, and refrigerate until ready to serve.
  2. Heat your grill to high.
  3. Brush the oil over both sides of the fish.
  4. Squeeze the lime over the fish.
  5. Sprinkle salt, pepper, and chile powder over both sides of the fish.
  6. Cook ~4-5 minutes on each side, until the fish easily flakes and the center is opaque.
  7. Cut the fish into smaller pieces with a fork.
  8. Assemble the tacos: place the fish onto each tortilla, followed by a generous scoop of salsa and a handful of red cabbage.
  9. Enjoy!