In a small bowl, stir together the pineapple, jalapeño, red onion, chopped cilantro and lime juice until well combined. Season with salt, cover and refrigerate until ready to serve.

Heat a large cast iron skillet over medium heat. Place the yellow corn tortillas in the skillet to toast for 2 minutes on each side or until they begin to brown. Wrap the tortillas in a paper towel and set aside on a small plate. 

Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning. 

In the same skillet, heat the avocado oil for 1 minute over medium heat. Add the walleye fillets and cook for about 3 minutes until the edges begin to turn white. Using a fish spatula, flip and cook for another 3 minutes until the walleye is blackened and cooked through. 

Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks. 

To serve, divide the tortillas among 4 plates, divide the flaked walleye among the tortillas, and top each with about 2 tablespoons of pineapple salsa. Top with L&B Raspberry Habanero Hot Sauce to taste. Enjoy! 

Components can be stored in separate airtight containers in the refrigerator for up to 2 days.