• Preheat oven to 400°F. Arrange two racks near center of oven. Line a large rimmed baking sheet with parchment paper or foil for easy clean-up, if desired. Set aside.

Pineapple

• In a medium bowl, toss together pineapple, jalapeno, oil, and salt. Spread pineapple mixture on prepared baking sheet. Roast for 10 minutes, setting a timer.

Fish

• Meanwhile, tear off an 18" long piece of foil. Place fish lengthwise down the center of the foil (see photo in post). Season fairly generously with sea salt.
• In a small bowl, stir together lime juice, oil, garlic, and oregano. Spoon this mixture over the fish fillets. Fold the long sides of foil up over the fish and crimp. Then crimp the ends of the foil, to create a sealed packet. Place packet on another rimmed baking sheet.
• When the timer goes off for the pineapple, give the pineapple a stir and return it to the oven. At the same time, place baking sheet with fish packet in the oven. Wrap the tortillas in foil and add them to the oven as well. (Or quickly toast the tortillas on a large dry skillet or griddle over medium-high heat.) Bake until pineapple is softened and caramelized and the fish is cooked through, about 10 minutes for thinner fillets or 15 minutes for thicker fillets.

Tacos

• Transfer pineapple to a bowl and stir in cilantro. Break fish into bite-size pieces and sprinkle with a bit more salt as needed. Serve with warm tortillas, cabbage, and avocado, plus lime wedges for squeezing over the top. More great topping options include pickled red onions or chopped sweet onion, pickled jalapenos, lightly creamy jalapeno coleslaw, or my easy creamy shrimp dipping sauce.