-
1
Core the cabbage.
-
2
Halve it lengthwise, then slice it very thinly into shreds.
-
3
In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and pepper, if using.
-
4
Refrigerate for 30 minutes.
-
5
In another large bowl, combine the fish, 1.5 tablespoons lime juice, and half the jalapeno.
-
6
Season generously with salt.
-
7
Stir in the oil.
-
8
Refrigerate for 30 minutes.
-
9
In a blender combine the avocado, garlic, remaining jalapeno, 0.5 tablespoon of the cilantro, 0.25 teaspoon salt, the remaining 1 tablespoon lime juice, canola oil, and water.
-
10
Pulse the mixture until smooth.
-
11
Taste for seasoning and add more lime juice or salt, if you like.
-
12
Transfer to a serving bowl.
-
13
In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar.
-
14
Place the pineapple in a serving bowl, the onion in another, and the remaining 1 tablespoon of cilantro in a third.
-
15
Set aside.
-
16
Drain the fish in a colander.
-
17
Heat a large skillet over medium-high heat.
-
18
When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque.
-
19
Use a slotted spoon to transfer the fish to a serving bowl; keep warm.
-
20
Heat a cast-iron skillet over high heat.
-
21
Heat each tortilla for 10 seconds on a side.
-
22
Wrap in foil to keep warm.
-
23
At the table, spread about 3 spoonfuls of fish down the center of a tortilla.
-
24
Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides.
