Fish tacos
Makes 12 (enough to serve 4)
Cinco de Mayo corn tortillas are available at La Chapincita Market in Waltham (781-894-9552) and La Internacional Foods Corp. in Somerville (617-776-8855) .
| 1/4 | head of green cabbage |
| 1/4 | cup cider vinegar |
| 1 | teaspoon sugar, or more to taste |
| 1 1/2 | teaspoons salt, or more to taste |
| Dash of ground ancho pepper (optional) | |
| 1 1/2 | pounds skinless, boneless cod, haddock, or pollock, cut into 1/2-inch cubes |
| 5 | tablespoons lime juice (from about 5 or 6 limes), or more to taste |
| 1 | jalapeno pepper, seeded and finely chopped |
| 1/3 | cup olive oil |
| 1 | avocado, peeled and pit removed |
| 1 | clove garlic, chopped |
| 3 | tablespoons chopped cilantro |
| 2 | tablespoons canola oil |
| 1/4 | cup water |
| 1 1/2 | large tomatoes, seeded and finely chopped |
| 1/3 | of a pineapple, peeled, quartered through the core, core removed, and very thinly sliced into 1 1/2-inch strips |
| 1/4 | red onion, finely chopped |
| 12 | Mexican-style (6-inch) white - corn tortillas |
1. Core the cabbage. Halve it lengthwise, then slice it very thinly into shreds. In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and ancho, if using. Refrigerate for 30 minutes.
2. In another large bowl, combine the fish, 3 tablespoons lime juice, and half the jalapeno. Season generously with salt. Stir in the oil. Refrigerate for 30 minutes.
3. In a blender combine the avocado, garlic, remaining jalapeno, 1 tablespoon of the cilantro, 1/2 teaspoon salt, the remaining 2 tablespoons lime juice, canola oil, and water. Pulse the mixture until smooth. Taste for seasoning and add more lime juice or salt, if you like. Transfer to a serving bowl.
4. In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar.
5. Place the pineapple in a serving bowl, the onion in another, and the remaining 2 tablespoons of cilantro in a third. Set aside. 6. Drain the fish in a colander. Heat a large skillet over medium-high heat. When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. Use a slotted spoon to transfer the fish to a serving bowl; keep warm.
7. Heat a cast-iron skillet over high heat. Heat each tortilla for 10 seconds on a side. Wrap in foil to keep warm.
8. At the table, spread about 3 spoonfuls of fish down the center of a tortilla. Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides. Jill Santopietro 
