Fish Tacos and Pineapple Salsa

Considering how delicious the fish tacos we had the other day were, I thought I'd post the recipe.  The pineapple salsa was what really put them through the roof.

Fun fact: every time I type the word "pineapple" it comes out "pineable."

Pineapple Salsa:

• 1 pineapple, trimmed and diced
• 1 shallot, minced
• 2 cloves garlic, minced
• juice of two limes
• 1/2 cup chopped fresh cilantro
• 1/2 tsp sea salt
• 1/2 tsp chipotle chili powder (the best part)

Toss all ingredients together in a bowl. Let it sit for at least one hour in the fridge before use to allow the flavors to meld together. Taste and adjust seasoning (or add more shallots) to your preferences. The chipotle flavor will really come out amazingly in the pineapple after a short time.

This salsa recipe makes much more than you will need and can easily be halved

Fish Tacos:

Ingredients for the Fish (makes enough to feed two, adapted from a Clean recipe):

• 1 lb skinless bass, halibut, or trout, cut into cubes
• 1/4 cup chopped fresh cilantro
• Dash of sea salt
• Juice of 1/2 lime
• 1 cup plain almond milk, or enough to cover

Place the fish in a bowl and mix with the other ingredients. It should be just submerged. Cover and refrigerate for 1-3 hours. When ready to cook, preheat oven to 300 degrees and place tortillas on a baking sheet. When oven is hot, place tortillas in oven to keep them warm until ready to use.

Meanwhile, heat 1-2 tbsp olive oil (I used coconut oil) in a frying pan or wok. Remove fish from marinade and cook until just browned, about 5 minutes. (If the fish doesn't brown because there is too much marinade in the pan, don't overcook it trying to brown it, it will still taste great!)

Build tacos with tortillas, fish, pineapple salsa, and sliced avocado. Enjoy!

In case you're interested, for the Clean program, we used sprouted corn tortillas (which are ok because once it sprouts it's a vegetable... I think) but you could also use brown rice tortillas. And beware: the salsa is juicy! It will run down your arms, but it's so good it doesn't really matter.