Self Fish Tacos

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/4 head green cabbage
• 2 tablespoons cider vinegar
• 1/2 teaspoon sugar (to taste)
• 3/4 teaspoon salt (to taste)
• 1 dash ground red pepper (optional)
• 3/4 lb boneless skinless cod or 3/4 lb haddock, cut into 1/2-inch cubes
• 2 1/2 tablespoons lime juice
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 1/2 avocado, peeled and pit removed
• 1 garlic clove, chopped
• 1 1/2 tablespoons cilantro, cilantro
• 1 tablespoon canola oil
• 2 tablespoons water
• 3/4 cup tomato, seeded and finely chopped
• 1/3 pineapple, very thinly sliced into 1 . 5-inch strips
• 1/4 cup red onion, finely chopped
• 6 corn tortillas, 6 in

Recipe

• 1 core the cabbage. halve it lengthwise, then slice it very thinly into shreds. in a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and pepper, if using. refrigerate for 30 minutes.
• 2 in another large bowl, combine the fish, 1.5 tablespoons lime juice, and half the jalapeno. season generously with salt. stir in the oil. refrigerate for 30 minutes.
• 3 in a blender combine the avocado, garlic, remaining jalapeno, 0.5 tablespoon of the cilantro, 0.25 teaspoon salt, the remaining 1 tablespoon lime juice, canola oil, and water. pulse the mixture until smooth. taste for seasoning and add more lime juice or salt, if you like. transfer to a serving bowl.
• 4 in another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar.
• 5 place the pineapple in a serving bowl, the onion in another, and the remaining 1 tablespoon of cilantro in a third. set aside.
• 6 drain the fish in a colander.
• 7 heat a large skillet over medium-high heat. when it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. use a slotted spoon to transfer the fish to a serving bowl; keep warm.
• 8 heat a cast-iron skillet over high heat. heat each tortilla for 10 seconds on a side. wrap in foil to keep warm.
• 9 at the table, spread about 3 spoonfuls of fish down the center of a tortilla. sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides.