Red Meat Allergy Friendly Pineapple Salsa Cod Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the cod
- 1 ½ lb cod fillets, cut into 3-inch pieces
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- 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
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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