Whitefish and Crispy Avocado Tacos

For the Salsa

• 1 cup diced pineapple
• 1 cup diced mango
• 1 small red onion, diced
• 1 small red, orange or yellow bell pepper, diced
• 1/2 a lime
• 1/2 cup chopped cilantro
• 1/4 teaspoon kosher salt, or more to taste

For the Pickled Onions

• 1 red onion, sliced
• 2 tablespoons sugar
• 1/2 a lime
• 1/4 cup water

For the Tacos

• 1/2 cup rice flour
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 pound whitefish (tilapia, red snapper, or seabass)
• 1 ripe avocado, cut into 1/4 inch slices
• 1 small bunch cilantro
• corn tortillas