Grilled Fish Tacos with Pineapple Coconut Rice

(recipe from DJJulia)

Ingredients

(Tacos)

1-2 LBS Any kind of firm white fish (Cod, tilapia etc..)

One bunch of cilantro

1/2 large red onion

Small red cabbage

2 avocados

3 limes

3 cloves of garlic

Olive oil

Salt & Pepper

Sour cream

Shredded queso fresco cheese

1 package of handmade corn tortillas

(Rice)

2 cups jasmine rice

1/2 can pineapple chunks or 1/2 fresh pineapple

1 can coconut water

Boil can of coconut water plus 2 cups of water (4 cups total) in a medium size pot. Add Jasmine rice, cover and cook for 20 minutes. Turn stove off, leave top on rice and let sit until read to serve. (don't open)

Squeeze the juice of two limes in a bowl, add minced or grated garlic cloves, 1/8 olive oil, half of the bunch of cilantro finely chopped and salt and pepper into a medium bowl. Mix and pour over fish to marinate for at least 30 minutes up to 2 hours. (I use a big ziplock and remove the air)

To a large bowl add 3/4 of a finely shredded small red cabbage or 1/2 large red cabbage. 1/2 minced red onion, the other half of the cilantro bunch finely chopped, 3 tablespoons of olive oil and the juice of 1 lime. Add salt and pepper to taste. Mix and let sit.

Slice avocados lengthwise.

Grill fish. Fork rice into a large bowl and add butter, pineapple and salt and pepper. Fold to mix.

Put two corn tortillas on a plate, top with fish, queso cheese, avocado slices and cabbage & cilantro mixture, add sour cream.

(The cabbage mix was awesome the second day once the flavors had time to marry)