Recipes

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 2 cups shredded cabbage
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Piña Picante Pineapple Habanero Salsa

Instructions

1. Season fish with salt, pepper, and olive oil.
2. Grill fish for 3-4 minutes per side until cooked through.
3. Warm tortillas on the grill or in a pan.
4. Flake the fish and divide among tortillas.
5. Top with cabbage, avocado, and cilantro.
6. Add a generous spoonful of Pineapple Habanero Salsa to each taco.
7. Serve with lime wedges and extra salsa on the side.