A sunny spring day in Seattle means… dust off that grill! Even if it’s only 60 degrees outside (which is actually hot over here, believe it or not). I mean, people pretend it’s hot and whip out the shorts, tanks and sundresses. The term “sun’s out, guns out” becomes a reality in Seattle about mid-April. People from actual hot places must think we’re crazy.

No complaints though.

It’s definitely warm enough to grill.

Grilled fish is soooo delicious.

I really cannot have fish any other way. (Okay deep-fried fish tastes amazingly good, of course, but a bubbling vat of oil is a bit scary.)

And grilling fish is super simple. Just place your filet skin-side down on a preheated grill over a medium-high flame, cover, and cook for about 10 minutes per 1 inch of thickness. Your super tasty fish is done when it flakes easily with a fork! Use a spatula to separate the fish meat from the skin and devour. Easy.

Now I do get a bit bored of plain grilled fish after eating it all summer (and spring) long.

So throwing it in a warm corn tortilla with spicy pico de gallo, crunchy cabbage slaw, toasted pumpkin seeds, fresh cilantro and lime juice really gets my taste buds excited all over again.

If you really want to go all out, serve your tacos with grilled asparagus topped with crumbled cotija cheese… and more toasted pumpkin seeds because those suckers are so dang good.