For the salsa

  • 1 1/2 cup diced Certified SC 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 Certified SC cilantro, chopped
  • Juice of 1/2 lime
  • Pinch of salt

For the tacos:

  • 1 lb Certified SC white fish
  • 2 Tbsp olive oil
  • 1/2 lime
  • Salt
  • Pepper
  • 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 the 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