Pickled Pineapple Phish Tacos

Serves 3 – 440 Calories Per Serving – 16g fat/54g carbs/22g protein

Ingredients

• 1 Can Pineapple Pieces
• 1/4 Cup Apple Cider Vinegar
• 1/4 Cup Water
• 1 T Dijon Mustard
• 1 Tsp Pepper
• 1/4 Red Onion
• 2 6oz Whitefish Fillets
• 1 T Olive Oil
• 1 Tsp Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Pepper
• 1 Tsp Cayenne Pepper
• 1 Tsp Basil
• 1 Tsp Oregano
• 1 Cup Red Cabbage
• 1 Lime
• 1 Avocado
• 1/2 Cup Plain Almond Yogurt
• 3 Brown Rice Tortillas
• Olive Oil Spray

Instructions

• Pre-heat oven to 350 and place parchment paper on baking sheet
• Lay out fillets on baking sheet and drizzle with olive oil, spices, and salt, baking for 20 minutes
• Dice red onion and add into small sauce pan with pineapple, vinegar, water, mustard, salt, and pepper, and let summer and reduce for 15 minutes
• Slice red cabbage thinly, dice avocado, and shred fish
• Spray tortillas with olive oil spray and sprinkle with salt, and bake for eight minutes
• Build toasted, starting with tortilla, then fish, then cabbage and avocado, then pineapple relish, finishing with yogurt and lime juice