Fish and Pineapple Tacos

Marinating the Fish In a bowl, combine the lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Place the fish fillets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Making the Pineapple Salsa In a separate bowl, mix the diced pineapple, chopped red onion, cilantro, jalapeno, lime juice, and salt. Stir well and refrigerate until ready to use.

Cooking the Fish Heat a skillet over medium-high heat. Add the vegetable oil if using. Remove the fish from the marinade and discard the remaining marinade. Cook the fish for 3-4 minutes on each side, or until golden and cooked through. Once done, transfer to a plate and flake into large pieces.

Assembling the Tacos Warm the tortillas on a grill or in a dry skillet. Fill each tortilla with a portion of the cooked fish, top with pineapple salsa, avocado slices, shredded cabbage, and optional garnishes. Squeeze fresh lime juice over the top and serve immediately.