(k0387-1) fish tacos
jill santopietro boston globe, jun 2007

the cabbage:
1/4 1/4 1 1 -	hd c t t	savoy cabbage cider vinegar sugar salt ancho pepper to taste	core and shred the cabbage finely mix with other ingredients, reserve
the fish:
1 1/2 1 1/3 3	lb ea c T	skinless, boneless, cod jalepeno, seeded, minced olive oil lime juice	cut fish into 1/2 in cubes mix with other ingredients, reserve
drain the fish cook in skillet over medium high heat 4 min or so until opaque transfer to serving bowl and keep warm
avacado sauce:
1 1 1 2 2 1/4 1/2	ea clv T T T c t	avacado, pitted, peeled garlic, pressed cilantro, chopped olive oil lime juice water salt	mix in blender 'til smooth, reserve
tomatoes:
1 1/2 - -	ea	large tomatoes pinch salt, to taste pinch sugar, to taste	seed and chop finely, reserve
pineapple:
1/3	ea	pineapple	quarter, core, slice thinly, reserve
onion:
1/2	ea	red onion	chop finely, reserve
cilantro:
2	T	cilantro, chopped	reserve
12	ea	tortillas	heat/flip each in cast iron skillet
spread 3 T fish down the center of each sprinkle with remaining ingredients roll up the sides; eat