Chipotle Chili Fish Tacos with Peach Pineapple Salsa

• 1 Yellow Peach, Cored And Diced (peeled If You Wish)
• 3/4 cups Pineapple, Diced
• 1 Jalapeno, Seeds And Stem Removed, Finely Minced
• 1 cup Red Onion, Finely Diced
• 1/4 cups Cilantro, Chopped, Plus Extra For Garnish
• 1 Tablespoon Lime Juice
• Dash Of Sea Salt
• 1 teaspoon Chipotle Chili Powder
• 1/2 teaspoons Fine Sea Salt
• 1/4 teaspoons Black Pepper
• 3 Tilapia Filets (about 1-1/2 Pounds)
• 1 Tablespoon Olive Oil
• 10 Corn Tortillas, Charred Slightly
• 10 Butter Lettuce Leaves (Boston Or Bibb May Be Substituted)
• 1 Avocado, Cored, Peeled And Diced Small

1. Mix all of the ingredients for the peach-pineapple salsa in a small bowl.
2. Cover and refrigerate until you are ready to use.
3. In a small bowl, mix the chipotle chili powder, sea salt and black pepper together.
4. Sprinkle the mixture on to the tilapia filets.
5. Heat the olive oil in a deep skillet over medium heat.
6. Add the fish and cook for about 6 minutes or until its cooked through and flakes easily at the center, flipping the fish once with a fish spatula.
7. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.
8. Assemble your tacos by layering a piece of butter lettuce on top of a tortilla.
9. Add the fish, salsa and diced avocado.
10. Sprinkle with fresh cilantro and serve immediately.
11. Enjoy!

yellow peach, pineapple, red onion, cilantro, lime juice, salt, chili powder, salt, black pepper, tilapia filets, olive oil, corn tortillas, butter, avocado

Taken from tastykitchen.com/recipes/main-courses/chipotle-chili-fish-tacos-with-peach-pineapple-salsa/ (may not work)