8 taco-size tortillas of choice – we used flour tortillas
Cilantro, to garnish
Thinly sliced jalapeno, to garnish
2 cups fresh pineapple, finely chopped
2 cups Pink Lady® apple, finely chopped
¼ cup cilantro, chopped
¼ cup red onion, finely diced
2 limes, juiced
1 jalapeno, seeds removed, minced
Salt and pepper to taste
In a medium bowl, stir together all ingredients for the pineapple-apple salsa. Let chill for 30 minutes for flavors to meld.
Heat a medium skillet over medium high heat and add the avocado oil. When the oil is hot, place the cod filets in the hot pan and season with salt and pepper. Cook 1-3 minutes per side depending on the thickness of the filets, until the fish is white, cooked through, and easily flakes. Remove from the heat and fully flake with a fork.
Warm tortillas by heating a large skillet over medium heat and placing a tortilla in the dry skillet. Heat for one minute, then flip the tortilla and heat for another minute.
Assemble tacos: Divide the cod between the tortillas and top with desired amount of pineapple-apple salsa.
Substitute the cod with any meat of choice for a different meat option.
For a vegan version, simply substitute tofu, tempeh, or legumes of choice!