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View submission: Cod tacos with pineapple tomatillo salsa, avocado cilantro lime crema and radish.
One small white onion diced, one jalapeño, seeded and diced, 1/2 cup cilantro, chopped. Juice of one large lime, squeezed. 1/2 of a medium pineapple cored and sliced 1/2 in. Thick. 6 small tomatillo, sliced 1/2 inch thick. Heat grill and grill pineapple and tomatillo on both sides. Once nice grill marks are achieved, remove from grill and place in the freezer for 20 minutes to and hour or until cold, but not frozen. Dice pineapple and tomatillo and mix with other ingredients. Season generously with salt to taste. Let sit in fridge for at least an hour before eating.
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