Killer Fish Tacos

adapted from Tofino chef Lisa Ahier's Killer Fish Taco Recipe (see title for link)

Everyone we serve these to loves them and they reach for seconds and thirds. really delicious.
Killer Fish Tacos
16 organic corn tortillas
1 lb halibut fillet, med. diced
1 lb wild salmon fillet, medium diced
1/2 cup chipotle chiles canned in adobo, pureed (or more for kick)
1 cup red onion, small diced
1/2 cup olive oil
1 tbsp kosher salt

Fresh Fruit salsa
2 avocados, diced
1 pear, diced
1 apple, diced
(feel free to use, raspberries, blueberries, peaches, mangos, whatever is in season!)
1/2 cup cilantro, chopped
juice from 3 small limes
a bit of mango juice

fresh fruit salsa-
dice the ingredients fairly small. combine the fruit, avocado and cilantro (and lime juice) refrigerate until ready to use

Killer fish tacos-
dice the red onion and finely chop the chipotles

dice the fish into 1 inch pieces

pat fish dry and season with kosher salt. Heat oil in a large non stick skillet over moderate high heat. add the onions and sauté them for 1 minute. add the fish and fry for about 3 minutes until just cooked. add the chipolte chiles, stir for 1 more minute and remove from heat.
fill heated tortillas halfway with fish mixture and then top with fruit salsa (heat tortillas wrapped in foil in oven or individually in a skillet)
serve with Organic Refried Beans, sour cream (if you eat dairy) , salsa and brown rice.