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Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Spicy Cod Tacos with Pineapple Lemon Balm Salsa

Course Mexican Inspired
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 tacos
Author Barry C. Parsons

Ingredients

  • 2 lbs fresh boneless cod fillet cut into approximately 1 1/2 x 4 inch pieces
  • 8 six inch flour or corn tortillas
  • canola oil for frying the fish

For the flour and spice dredge

  • 1 cup flour
  • 2 tbsp chili powder
  • 1 tbsp ground Cumin
  • 1 tsp ground thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper

For the salsa

  • 1 ½ cups fresh pineapple diced small
  • 1 clove minced garlic
  • Juice of one lemon
  • ½ red onion diced
  • 1 tbsp finely chopped jalapeño pepper
  • 1 tsp salt
  • ½ tsp coarse ground black pepper
  • 1 tsp ground cumin
  • 1 tbsp brown sugar
  • ¼ cup chopped fresh cilantro
  • ½ red pepper diced small
  • 4 tbsp chopped lemon balm flat leaf parsley and a little grated lemon zest can be substituted

Instructions

  1. Mix the ingredients in the flour and spice dredge together well.
  2. Dredge the fish pieces into the spiced flour mixture then pan fry quickly in a cast iron skillet in about a 1/4 inch of canola oil until golden brown. Drain on paper towels.
  3. Warm 8, six inch soft flour or corn tortillas by wrapping them in aluminum foil placing in the oven for a few minutes or just lightly grill them for a few seconds on each side.
  4. Place one or two pieces of the fish on a warm tortilla, top with the salsa and serve.

To prepare the salsa

  1. Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally.
  2. Makes about 2 cups.