Jicama Salsa over a Seafood Taco Salad

For the Salsa

• 2 c Jicama root (about 1 lb)
• 1 c pineapple chunks, quartered (almost a whole 20 oz can of pineapples in juice)
• ½ c Vidalia onion, diced (1/2 large onion)
• 1 red bell pepper, diced
• 1 Tbsp lime juice
• 1 Tbsp pineapple juice (reserved from pineapple can)
• 1 Tbsp parsley
• ¼ tsp chili powder
• ¼ tsp salt
• ¼ tsp red pepper flakes (optional, if you want the heat)

For the Fish

• ½ lb white fish (depending on your fillet sizes, this would be 2-4 fillets)
• ¼ lb Shrimp (6-8 pieces)
• 2 Tbsp lime juice
• ½ tsp salt
• ½ tsp red pepper flakes (optional)

For the Salad

• 4 large romaine leaves, chopped
• 2 c shredded cabbage (about ¼ of a medium head)
• tortilla chips (for serving)