Jicama Salsa over a Seafood Taco Salad

For the Salsa

• 2 c jicama about 1 lb, root
• 1 c pineapple quartered (almost a whole 20 oz can of pineapples in juice, chunks
• ½ c onion diced (1/2 large onion, Vidalia
• 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 lettuce chopped, leaves
• 2 c cabbage about ¼ of a medium head, shredded
• tortilla chips (for serving)