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1. Preheat a greased grill or grill pan to medium-high.
2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar; cover loosely and set aside.
3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.
4. Brush haddock all over with oil; sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)
5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
6. Break fish into bite-size pieces; divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar; refrigerate for up to 1 week. Try it in your next quinoa bowl!)
- Serving Size 1/4 of recipe
- Calories 320
- Carbohydrate Content 21 g
- Cholesterol Content 65 mg
- Fat Content 17 g
- Fiber Content 3 g
- Protein Content 20 g
- Saturated Fat Content 2 g
- Sodium Content 633 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 9 g