Hawaiian Style Fish Tacos

1 Fresh Fish Fillet per person (can be tilapia, cod, grouper, mahi mahi, or most any white fish)
4 tablespoons olive oil
Sea salt and black pepper
Flour for dredging
Kick it up with a dash of Emeril’s Essence Cajun Seasoning, or your favorite spice mix

For the tacos:
White Corn Tortillas or flour
Cheddar or Jack cheese (most any semi-nuetral cheese will work, including Mexican farm cheeses, which are our favorite)
Shredded cabbage or cabbage slaw of choice
Hawaiian salsa (recipe follows)

Heat large non-stick pan to medium high with the oil added. Dredge fillets in flour and season generously with salt and pepper (and your favorite spice mix.) Pan fry fish (in batches if necessary) for approximately 4 minutes a side or until flaky and remove to a platter.

If using corn tortills, in a hot frying pan heat a little more oil. Heat each tortilla on both sides until tortillas are nicely warmed. Top quesadilla with chunks of fish, shredded cabbage (or slaw), and Hawaiian salsa.

Hawaiian Salsa

½ large pineapple or a couple of mangos or papayas diced
1 small red onion, diced
2 Tbsp. vegetable oil
1 to 2 Jalapeno Peppers, finely chopped
1 red bell pepper, chopped
2 limes, juiced
French sea salt to taste

Combine all the ingredients into a medium mixing bowl and serve.