Ingredients
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2 tablespoons
SO Seafood Seasoning -
1 1/2 pounds flaky white fish (such as snapper, mahi mahi or cod)
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1/3 cup +1 tablespoon extra virgin olive oil
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1/4 cup cilantro, chopped
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2 limes, juiced + zest from one lime
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8 to 10 soft corn tortillas
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2 cups chopped pineapple
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1/2 cup chopped red onion
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1/2 cup chopped red bell pepper
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1/3 cup chopped cilantro
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1/2 small jalapeno, chopped (about 2 teaspoons)
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pinch of salt
Directions
To Make the Fish
1. In a large storage bag, combine 1/3 cup olive oil, the 1/4 cup cilantro, juice from one lime, lime zest and seafood seasoning. Place fish in bag and seal. Let marinate for 30 minutes.
2. Heat the grill to medium-high. Remove fish from marinade and grill fish for 3 to 4 minutes on each side. Remove from grill and let sit for a few minutes, then flake with a fork.
To Make the Salsa
1. In a medium-size bowl, combine pineapple, red onion, red pepper, 1 tablespoon olive oil, the 1/3 cup cilantro, jalapeno and salt, and gently toss.
To Assemble The Tacos
1. Grill tortillas for about 30 seconds per side until warm and pliable.
2. Top or fill tortillas with grilled fish and pineapple salsa.For richer flavor, prepare the salsa a few hours before serving and allow it to rest in the refrigerator.
