What you'll be getting:

Fish Tacos with Pineapple Salsa

Place fish on your sheet pan. It has already been oiled, but will need just a little sprinkle of salt. 

Per Serving

4 oz Alaskan cod

1 small avocado (or 1/2 of a large avocado) 

1/2 c pineapple salsa (pineapples, heirloom tomatoes, cumin, garlic, onions, chilies, cilantro, lime juice, salt, cane sugar) 

1/2 lime 

35 g lettuce

2 tortillas (Tortilla Factory wheat/corn blend, or 3 corn tortillas for gf) 

 

Equipment needed: lined sheet pan

Preheat the oven to 415. 

The tortillas taste a little better if they are warmed first, you can either microwave, or throw into the oven, wrapped in aluminum foil. 

When the oven has reached 415, place the sheet pan into the oven and set a timer for 15 minutes. 

While you are waiting for your tortillas to warm, you can begin slicing the avocado. Once you have them sliced you can set them aside and wait to top the tacos. 

Once the tortillas have warmed up a bit, add lettuce to them. I normally start this step when there is only a couple of minutes remaining on the timer. 

When the timer goes off, pull the fish from the oven. 

Use a spatula to flake into smaller pieces. 

Squeeze a little lime juice on top of the fish. 

Place fish on top of lettuce. 

Next, using a spoon, scrape out the avocado. 

Finish with the salsa and cilantro. 

From start to finish this dinner takes 15 minutes. Enjoy.

(It's tricky to get a good picture of soft tacos without some way of holding them.) 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630