On a big platter, arrange the soft tortillas and have the guacamole ready to be spread.
Place a saucepan over medium heat. Add 1 tablespoon of coconut oil, sugar, and pineapple. Stir fry it for a minute or two over high heat until you see the sugar caramelizing. When it is browned, add the rum. Cook for a minute or two, until the alcohol has evaporated. You can add a splash of hot sauce or soy sauce if desired.
In a large bowl, crack the eggs and add the dry ingredients (3 tablespoons of cornstarch, ginger powder, garlic powder, turmeric, cumin, salt and pepper). Submerge the fillets in this mixture and refrigerate for a few minutes. In the meantime, prepare the coconut breading mixture.
Grab two plates or baking trays. In the first, add the remaining cornstarch. In the second, add the shredded coconut.
Take one fillet at a time and gently roll them over the cornstarch. Finish with the coconut, making sure that each fish is fully covered with the mix.
In a large saucepan, pour a generous amount of coconut oil. When it heats up, add the fillets. Cook them one side at a time, making sure that the oil stays at the right temperature so they don't burn. When they are golden and cooked (about 4 minutes per side), put them on a plate and let chill.
Spread a spoonful of guacamole on each tortilla. Then add the fish fillets and top with the pineapple chutney. Decorate with cilantro leaves or a salad of your preference and serve!
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