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.