Name: Grilled Chipotle Fish Tacos with Avocado Cream and Pineapple Salsa
Yield: 4
Ingredients: Pineapple Salsa; 1 ripe pineapple or 2 to 3 large cans pineapple chunks, drained; 1/2 large red onion, peeled and finely chopped; 3 to 4 tbsp freshly squeezed lime juice; 1/2 small red jalapeno chile, seeded and finely minced; 1 poblano or Anaheim chile, seeded and finely minced; 2 tbsp finely minced fresh cilantro; Avocado Cream; 1/4 cup prepared guacamole; 1/4 cup sour cream; 2 tsp grated onion or shallot; Freshly squeezed lime juice; Salt and freshly ground black pepper; Fish; 1 to 1-1/2 lb mahi-mahi, cod, or other thick, flaky, white fish; 1/4 cup olive oil; Juice of 1 lime; 1 tbsp ancho chili powder; 1 chipotle pepper in adobo sauce, chopped; 1/2 tsp Adobo sauce (liquid the chipotle’s are stored in) if you want more heat; 1/4 cup chopped cilantro leaves; 1 clove garlic, minced; 1/2 tsp ground cumin; Tacos; 8 corn tortillas, warmed; Lime wedges; Additional minced jalapenos, optional; Additional chopped cilantro, optional