Heat a small pan (no butter or oil required). Add the tomato and roast for about 10 minutes, turning constantly. Once cooked, peel the skin off, cut the tomato in half and spoon the seeds out. Set aside.

Meanwhile, prepare the chipotle peppers. Wipe clean and then stem, seed and devein them.

Heat a skillet to roast the peppers. Turn and press them down until they have changed color. When done, soak them in cold water. After 30 minutes, remove the peppers from the water and pat them dry.

Blend the tomatoes, peppers, onion, garlic, oregano, orange juice and lemon juice until smooth. Season with salt to taste.

Place the Tilapia loins in a big bowl with the marinade. Cover and refrigerate for 30 minutes.

While the fish marinates, grill small cubes of pineapple (5 minutes) to serve with the tacos.

Heat olive oil in a pan. Add the Tilapia and marinade. Cover the pan and cook over medium heat for 8 minutes per side or until the fish and sauce are brown and caramelized.

To serve, fill tortillas with the Tilapia and top with finely chopped pineapple, onion, cilantro, lemon, guacamole and pico de gallo.