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Pan-Fried Cod Tacos With Pineapple Salsa
Ingredients
- For fish:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked sweet paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Juice of 1 lime
- 1 pound thick white fish filet, such as cod or haddock, cut into strips or chunks
- Olive oil, for pan
- Shredded green cabbage
- 8 flour tortillas, warmed
- Lime wedges, for serving
- For salsa:
- 5 canned pineapple slices, diced (about 1 cup)
- 1/2 red bell pepper, diced (about 1/2 cup)
- 1/2 red or yellow onion, diced (about 1/2 cup)
- 1/2 bunch chopped fresh cilantro (about 1/2 cup)
- 1/2 jalapeno pepper, seeded and diced
- Juice of 1 lime, or more to taste
- Olive oil:
- For avocado crema
- 1 avocado, seeded
- Juice of 1 lime, or more to taste
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
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