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In a 9x13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes. 2. Heat a grill, grill pan, or skillet to high.3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks. 4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.
Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.
Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.