Chipotle Chili Fish Tacos with Peach Pineapple Salsa

Mix all of the ingredients for the peach-pineapple salsa in a small bowl. Cover and refrigerate until you are ready to use.

In a small bowl, mix the chipotle chili powder, sea salt and black pepper together. Sprinkle the mixture on to the tilapia filets.

Heat the olive oil in a deep skillet over medium heat. Add the fish and cook for about 6 minutes or until it’s cooked through and flakes easily at the center, flipping the fish once with a fish spatula. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.

Assemble your tacos by layering a piece of butter lettuce on top of a tortilla. Add the fish, salsa and diced avocado. Sprinkle with fresh cilantro and serve immediately. Enjoy!