4 whitefish fillets such as flounder or tilapia
¼ tsp chipotle chili powder
4 slices pineapple, fresh or canned
½ red onion, chopped
½ jalapeno, seeded and minced
½ c cilantro, chopped
Salt and fresly ground black pepper
Exra-virgin olive oil
- Heat a grill pan over medium-high heat and brush lightly with olive oil.
- Season the fish fillets with salt, pepper and the chipotleAdd the fish fillets and cook until you begin to see the edges of the fish turning opaque. Turn the fish over and continue to cook until just cooked through, about 3-5 minutes total. Remove from the heat to a warm plate and cover with foil.
- Grill the pineapple slices lightly on each side until they soften and you can see the grill marks on the fruit. Once the pineapple is grilled, cut into small dice, and toss with diced red onion, jalapeno, and chopped cilantro. Check seasoning for salt and pepper, and add a drizzle of olive oil.
- Assemble your tacos. Place half of each fillet on top of the tortilla and add the salsa topping. Season with a bit of salt and pepper and add a final drizzle of olive oil. Fold over and enjoy!