1. Core the cabbage. Halve it lengthwise, then slice it very thinly into shreds. In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and pepper, if using. Refrigerate for 30 minutes. 2. In another large bowl, combine the fish, 1.5 tablespoons lime juice, and half the jalapeno. Season generously with salt. Stir in the oil. Refrigerate for 30 minutes. 3. In a blender combine the avocado, garlic, remaining jalapeno, 0.5 tablespoon of the cilantro, 0.25 teaspoon salt, the remaining 1 tablespoon lime juice, canola oil, and water. Pulse the mixture until smooth. Taste for seasoning and add more lime juice or salt, if you like. Transfer to a serving bowl. 4. In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar. 5. Place the pineapple in a serving bowl, the onion in another, and the remaining 1 tablespoon of cilantro in a third. Set aside. 6. Drain the fish in a colander. 7. Heat a large skillet over medium-high heat. When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. Use a slotted spoon to transfer the fish to a serving bowl; keep warm. 8. Heat a cast-iron skillet over high heat. Heat each tortilla for 10 seconds on a side. Wrap in foil to keep warm. 9. At the table, spread about 3 spoonfuls of fish down the center of a tortilla. Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides. ---------------------------------------------------------------------------
Nutrition
Ingredients
