For these tacos, use a pepper that suits your spice tolerance. Poblanos are on the mild end of the “heat” spectrum, but use a bell pepper if you want no heat at all. If you want something even spicier, use a jalapeno or Serrano.
Lettuce leaves (not too frilly, a little “heavy-dutier”)
2 c. pineapple, diced
½ onion, diced
1 poblano chile pepper, diced
1 avocado, diced
¼ c. fresh cilantro, coarsely chopped
1 Tbsp. fresh lime juice Pinch salt
Arrange lettuce leaves on flat surface. Combine remaining ingredients. Spoon pineapple mixture onto center of each leaf. Wrap leaf around mixture to form taco. Mothering Magazine May-June 2010 issue, “Raw Food Supper Club”, Jennifer Babisak.