Pineapple Chipotle Fish Tacos

About this recipe:

A fresh take on tacos, this recipe has a excellent blend of textures, mild heat, sweet notes, and fresh flavor- all prepared in an hour.

2 pounds wild cod

2 lemons, juiced

3 tablespoons avocado oil

8 taco sized tortillas of choice

1/2 cup shredded carrots

1 cup shredded iceberg or romaine lettuce

1/2 cup pickled radishes (recipe follows)

1/2 cup avocado cream

Fresh cilantro leaves, for garnish

Pickled radishes:

1/2 cup white vinegar

1/2 cup filtered water

1 tablespoon + 1 tsp coconut sugar/sugar of choice

1/2 tablespoon kosher salt

1/2 tablespoon each mustard seeds and black peppercorns, or 1/2 tablespoon Spiva Cooking Pickling Spice

8 radishes, very thinly sliced

1/4 cup red onion, very thinly sliced

Avocado Cream:

1 ripe avocado

2 small limes, juiced

2 tablespoons olive oil

Make the pickled radishes. Place the radishes and red onion in a pint glass jar or smaller bowl. Combine all the ingredients except the radishes and red onion in a small pot and bring to a boil. Stir and allow the sugar and salt to dissolve and then pour over the radishes and red onion. Allow to marinate for 1 hour.
Make the avocado cream. Combine all the ingredients in a small blender or food processor and blend until smooth. Taste and adjust the acidity and seasoning to your liking.
Make sure the cod is thoroughly dried. Dice into roughly 1 inch pieces and place in a bowl.
Preheat a cast iron surface on a smoker to 450 degrees F, or a large cast iron pan on the stove to medium high.
Add the lemon juice, avocado oil, and Pineapple Chipotle seasoning and stir to coat evenly.
Place the cod pieces on the cast iron and sear about 3 minutes total, flipping halfway through.
Remove the cooked cod from the pan and place in a bowl covered until ready to serve.
Heat the tortillas briefly on the cast iron and store wrapped in a towel.
Once all the components are ready, assemble your tacos. Spread the avocado cream on the bottom of the tortilla, then add the fish, pickled radishes, shredded lettuce and carrots. Garnish with fresh cilantro and enjoy!