Preheat your griddle to medium-high heat. Place the halved onion and garlic cloves cut-side down onto the griddle. Cover and let them begin to char.
Once the onion and garlic are softened and browning, add the chiles de árbol and California chiles. Toast the chiles just until softened and lightly burnt — this happens quickly.
Transfer the charred onion, garlic, and chiles to a blender. Add lemon juice, a pinch of salt, and the mayonnaise. Blend until smooth and creamy.
Season both sides of the tilapia fillets and shrimp with the SPG seasoning.
Generously rub the blended chile-mayo sauce over the seasoned fish and shrimp.
Lightly oil the griddle if needed. Cook the tilapia and shrimp over medium-high heat until golden brown and fully cooked — about 3–4 minutes per side for the fish, and 2–3 minutes per side for the shrimp.
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