Taste of Summer- Fish Tacos

Summer is on it’s way- get a taste of it by adding some delicious grilled pineapple into some spring butterhead wrapped fish tacos topped with fresh cilantro.
2-4 wild caught walleye or cod filets, skinned, cut into nugget sized pieces and lightly salted
the grilled pineapple 

6 half inch slices of pineapple

2 Tbsp grassfed butter, melted
1 tsp hot sauce
1 Tbsp maple syrup
himalayan salt
the breading
1 cup Carthage Mill soft red wheat flour
1 Tbsp chili powder
1 Tbsp smoked paprika powder
1 pasture raised egg
1 tsp himalayan salt
the heat
1 garlic clove, crushed
Gold Crop Nutrition sunflower oil
the fixings
1 Silverthorn butterhead lettuce, cleaned and leaves separated 
Fermenti Artisan sweet beet kraut
Silverthorn cilantro
your favorite ranch (i used Primal Kitchen ranch)
Start preparing the pineapple by mixing together the melted butter, maple syrup and hot sauce. Using a ziplock bag or large bowl, marinate the pineapple in the butter mixture for a minimum of 20 minutes.
While you’re waiting, preheat the grill and prepare the breading by thoroughly mixing together the almond flour, cassava flour, chili and paprika seasoning.
Then in another bowl, add in the egg and salt, whisk together well.
Once your breading mixture is ready and pineapple has finished marinating, start grilling the pineapple on one side for 3-5 minutes, then flip and cook the other side for 3-5 minutes. Remove and let cool while you cook the fish.
Heat up the sunflower oil in a large frying pan at medium-high temperature, then toss in the crushed garlic.
Once garlic is in the pan, stir around a bit then begin frying the fish by taking one hand and covering the fish in the egg mixture, tossing into flour mixture then taking the other hand to roll in flour mixture. Shake off excess flour, then place breaded fish in pan.
Fry fish until it creates a nice golden brown color then using tongs, flip and cook other side to same color. Continue until you run out of fish, adding more oil as needed.
Once all the fish is cooked, slice pineapple into small squares.
Now begin making your tacos! Layer together all the ingredients onto your butterhead lettuce leaf; breaded fish, kraut, pineapple squares, cilantro and drizzle with some delicious ranch. Enjoy!