Flaky, spice-rubbed cod gets a smoky crust from chili powder, cumin, and smoked paprika, then sears in a hot skillet until it flakes apart with a fork. The real star is the charred pineapple salsa — caramelized on cast iron until deeply golden, then tossed with jalapeño, red onion, cilantro, and fresh lime juice for a sweet-and-spicy contrast that plays perfectly against the fish. Corn tortillas hold everything together, layered with crisp shredded cabbage, a spoonful of that bright salsa, and a cool dollop of sour cream. Every element here comes together fast in one skillet, making this a weeknight-friendly taco night that still feels like something special. It's a fantastic pick for a gluten free table, with corn tortillas doing all the heavy lifting instead of anything wheat-based. Finish with extra lime and a dash of hot sauce, and you've got a genuinely craveable dinner that doesn't skimp on flavor or texture.
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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.
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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