Step 1

Preheat Blackstone griddle to medium-high heat.

Step 2

In a bowl, combine diced pineapple, red onion, jalapeno, and chopped cilantro to make chunky pineapple salsa. Squeeze lime juice over salsa and mix well.

Step 3

Pat both sides of the fish fillets dry with paper towels. Drizzle olive oil over them and rub it in. Season both sides of the fillets with your chosen seasoning, including Blackstone's Blackened Steak seasoning.

Step 4

Drizzle oil on the hot griddle and place the fish fillets on it. Flip after a few minutes and cook until the fish flakes apart easily with a fork. Remove from heat and break apart the fish for the tacos.

Step 5

Place corn tortillas on the oiled griddle. Flip them over when lightly browned, about 30 seconds depending on the griddle's heat. Remove when both sides are lightly browned.

Step 6

Assemble the tacos using two tortillas per taco. Add fish and top with pineapple salsa. Sprinkle with crumbled queso fresco and drizzle with hot sauce. Enjoy!