Pickled Pineapple Baja Fish Tacos

You won't be disappointed after trying this refreshing tacos full of bold flavors from the pickled pineapple and garnished with fresh cilantro.

Serves: 2

Pickling:
1 c chopped pineapple
(or 1/2 c pineapple and 1/2 c other tropical fruit)
1/4 c Apple Cider Vinegar
1/4 c coconut sugar
1/3 c water
Pinch of ground mustard and paprika each
Pinch fennel seed
1/4 tsp sea salt
Pinch of Black pepper
Optional - 2-3 tbsp chopped shallot or red onion
Green onion to garnish
Tacos:
8 ounces cod, tilapia, or haddock (we use sizzlefish cod)
avocado oil or butter
2 tbsp arrowroot starch or flour of choice
1/2 tsp minced garlic
1 tbsp chili sauce or blackened seasoning mix to taste ( 1-2 tsp)
salt/pepper to taste
2 1/2 cups chopped red cabbage
Fresh chopped cilantro
1 lime - juice (divided)
3-4 tbsp paleo mayonnaise (greek yogurt or sour cream also work for non paleo option).
1/2 avocado
Pinch of pepper, sea salt, garlic powder
4 gluten free tortillas (we used almond flour tortilla from Siete Foods). Corn tortillas or Lettuce wraps will also work!
In a small sauce pot, bring your pickling ingredients; Apple cider vinegar, water, sugar, ground mustard, paprika, salt/pepper, and fennel seed) to a boil.
Add the pineapple chunks to the pot and toss, coating it evenly. If you are wanting to add optional red onion, do so here.
Remove from stove to cool. Once cooled, place in a bowl, cover, and let it marinate in the fridge for at least 30 minutes. I like to add a 1 tbsp of chopped green onion on top before refrigerating, but that's not required.
Once it's marinated, drain part of the excess juice from bowl (keep a few tablespoons), then place in food processor and pulse a few times to create a relish texture. Set aside while you make your baja tacos.

Clean your fish fillets then dice into small pieces.
Dredge the fish pieces in 1 to 2 tbsp oil, chili sauce or blackening seasoning, then arrowroot starch or flour. You can add extra chipotle powder or blackening spices again before frying, if desired.
Fry fish in oiled pan on medium high, turning fish while cooking for 5-6 minutes or until fish is cooked through.
Add a squeeze of fresh lime and sea salt/pepper to taste.
After you cook the fish, quickly make your slaw with Avocado Cream (Crema)
Blend together 1/2 avocado with your mayo or yogurt. Add salt, pepper, onion powder, Splash of lime juice, and mix again. You can either toss your cabbage in the Avocado Crema sauce or add it on top of the tacos. Both ways are delish. If you are not adding the Avocado Crema Sauce to the cabbage, just Salt and pepper the slaw to taste before filling tacos.

Warm Tortilla, cabbage slaw, Baja fish, and pineapple relish to top! Extra cilantro and chopped green onion to garnish.
Salt/Pepper to taste. Optional red pepper flakes or spicy pepper of choice to top!
shaddow