recipe by Woman's Day Kitchen https://www.womansday.com/food-recipes/food-drinks/recipes/a59766/grilled-fish-tacos-recipes/
INGREDIENTS
3 tbsp. fresh lime juice
1/2 small red onion (finely chopped)
1 jalapeño (thinly sliced)
1/4 small pineapple (cut into 1/4" pieces)
4 medium tomatillos (husks removed and halved)
1 1/4 lb. skinless white fish fillets (such as tilapia, cod or halibut)
3/4 c. fresh cilantro leaves
8 corn tortillas
DIRECTIONS
In a bowl, combine lime juice, red onion, jalapeño, pineapple, and 1/4 teaspoon each salt and pepper.
Heat grill to medium-high, then grill tomatillos until charred and beginning to soften, 2 to 3 minutes per side.
Season skinless white fish fillets with 1/4 teaspoon each salt and pepper and grill until lightly charred and opaque throughout, 2 to 4 minutes per side, depending on the fish.
Cut the tomatillos into 1/2-inch pieces and fold them into the pineapple mixture along with cilantro.
Fill charred corn tortillas with the fish and top with the salsa.
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