Low Sodium Pineapple Salsa Cod Tacos with Charred Pineapple

Total time40 min

Prep time20 min

Cook time20 min

Low Sodium Pineapple Salsa Cod Tacos with Charred Pineapple

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Ingredients

4 servings

For the cod

1 ½ lb cod fillets, cut into 3-inch pieces
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1 ½ tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil, divided

For the charred pineapple salsa

2 cups fresh pineapple, cut into ½-inch rings or planks
1 jalapeño, seeded and finely diced
⅓ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 small corn tortillas
1 cup shredded green cabbage
¼ cup sour cream
1 lime, cut into wedges
hot sauce, to taste (optional)

Instructions

1
Heat a cast iron skillet or heavy skillet over high heat until very hot, about 2 minutes. Add the pineapple planks in a single layer (work in batches if needed) and cook undisturbed for 2–3 minutes per side, until deep char marks form and the edges caramelize. Transfer to a cutting board and let cool for 5 minutes.
2
Dice the charred pineapple into roughly 1/2-inch pieces and add to a medium bowl. Stir in the jalapeño, red onion, cilantro, lime juice, and 1/4 tsp salt. Toss to combine and set aside.

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