Fish Taco
Ingredients:
- 3 tablespoons fresh lime juice
- ½ small red onion (finely chopped)
- 1 jalapeño (thinly sliced)
- ¼ small pineapple (cut into ¼ inch pieces)
- 4 medium tomatillos (husks removed and halved)
- 1¼ pound skinless white fish fillets (such as tilapia, cod or halibut)
- ¾ cup fresh cilantro leaves
- 8 corn tortillas
Directions
In a bowl, combine lime juice, red onion, jalapeño, pineapple, and ¼ teaspoon each salt and pepper.
Heat grill to medium-high, then grill tomatillos until charred and beginning to soften, 2-3 minutes per side.
Season skinless white fish fillets with ¼ teaspoon each salt and pepper and grill until lightly charred and opaque throughout, 2-4 minutes per side, depending on the fish.
Cut the tomatillos into ½ inch pieces and fold them into the pineapple mixture along with cilantro.
Fill charred corn tortillas with the fish and top with the salsa.