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1 lb. yellowtail jack, cut into 8 logs (3/4 inch by 3 inches)*

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3 Tbsp. achiote paste

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2 Tbsp. ground guajillo Chile

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1 clove garlic, peeled and minced

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1 Tbsp. dried oregano

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1 Tbsp. ground cumin

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1 Tbsp. salt

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3/4 cup apple cider vinegar

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1 cup pineapple juice

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8 corn tortillas*

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As needed Pineapple-Jalapeño Salsa (see make- ahead recipe below)

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2 cups diced pineapple

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2 fresh, ripe California Avocados seeded, peeled , and diced (1/4”)

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2 Tbsp. fresh squeezed lime juice

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1/8 tsp. salt, or to taste

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1 white onion, thinly sliced

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1 bunch cilantro, roughly chopped

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1 pineapple, peeled, de-cored and cut in a large dice

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3 green jalapeños, stemmed and seeded, if desired

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1 Salt, to taste

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1 Tbsp. olive oil

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.