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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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