Fish Tacos with Pineapple Salsa by Jesse Lane Wellness

Ingredients

• 1 1/2 cups almond flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp cayenne pepper, skip if you don’t like spicy food or are serving kids
• 2 eggs
• 3/4 cup arrowroot starch
• 4 haddock fillets cut into long strips per fillet
• 3 tbsp coconut oil
• 12 small corn wraps
• 1 1/2 cups finely diced pineapple
• 1 cup finely diced tomato, 1 tomato
• 1/3 cup cilantro, minced
• 2 tbsp lime juice
• 2 tbsp finely diced red onion
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 avocados
• 2 garlic cloves, minced
• ¼ cup fresh lime juice, roughly 1.5 limes
• ¼ cup cilantro, minced