fish tacos with cucumber-pineapple salsa

Ingredients For fish tacos with cucumber-pineapple salsa

• 4

  6-oz pieces of white fish, such as talapia, haddock etc.
• 1 tsp

  ground corriander
• 1 tsp

  lemon pepper
• 2 Tbsp

  lime juice
• sea salt and coarse ground pepper to taste
• 4

  radishes, sliced thin
• 1 stalk

  celery, sliced thin
• 1/4

  small red onion, sliced thin
• 1/4 -1/2

  fresh pineapple*, peeled and chopped (you may not use that much, go with your taste and the size of the pineapple)
• 1

  plum tomato, chopped
• 1/2

  jalapeno seeded and chopped (use more if you like)
• chopped fresh cilantro and parsley to your taste
• 8

  flour tortillas (warmed) you can use corn if your like
• low fat sour cream to garnish
• 2 Tbsp

  evoo
• shredded lettuce (iceberg works great!)