Directions

1. Rib the grouper in a small bowl. Combine Jamaican Jerk, Smoked Paprika, Garlic and Pepper. Pat the grouper portions dry. Drizzle with neutral oil and massage to coast. Sprinkle the rub liberally on both sides, pressing into the flesh. Let sit at room temp 20-30 minutes while the grill heats. Dont’t sit lojnger that 45 minutes.

2. Mix the glaze. Whisk 2 tablespoons of Chu’s Caribbean Mango Sauce with the lime juice in a small bowl. Set aside. Reserve the remaining 4 tablespoons of mango sauce, unmixed, for finishing the tacos.

3. Grill the grouper. Heat your grill to high (450–500°F). Oil the grate well. Place the fish on the grate and don’t touch it for 4 minutes — the rub will char into a deep crust. Flip carefully with a long fish spatula. Cook 2 minutes more, then brush the top with the mango-lime glaze. Cook another minute, until the flesh is opaque and flakes when pressed gently. Total cook time: 6 minutes.

4. Char the tortillas. Working in batches, place tortillas directly on the grill grate or over an open gas burner. Cook 15–20 seconds per side, until they puff and char in spots. Stack and wrap in a clean kitchen towel to keep warm and pliable.

5. Build the tacos. Stack two tortillas per taco — Caribbean street-style; the bottom one absorbs juices and keeps the top one intact. Flake the grouper into chunks and divide among the tortillas. Top with charred pineapple, pickled onions, sliced avocado, cilantro, and scallion. Drizzle each taco with about a teaspoon of the remaining Caribbean Mango Sauce. Dot with Mr Bing Spicy Chili Crisp. Serve with lime wedges.