Fish Tacos with Pineapple Salsa

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1 1/2 lbs wild-caught cod

2 Tbsp olive oil

Zest of one large lime

2 tsp chili powder

1 tsp each: granulated garlic, granulated onion, ground cumin

1/2 tsp ground paprika

3/4 tsp salt

Optional: A few sprinkles of ground coriander

2 cups diced pineapple

2 small avocados, diced

1 bell pepper, diced

1 small jalapeno, finely diced (to taste)

1 lime, zested and juiced

1/3 cup diced red onion

1/3 cup chopped cilantro

1/2 tsp ground cumin

1/4 tsp salt, to taste

Tortillas

Toppings of choice: healthy tartar sauce, cilantro, greek yogurt, lime juice, lime zest

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For the cod: In a small bowl, stir together the avocado oil, chili powder, garlic, onion, paprika, cumin, salt, and lime zest. Smear it on both sides of the cod and place in the refrigerator.
For the salsa: Dice up all the fruit and veggies as instructed. Stir everything together in a bowl and place in the refrigerator.
Preheat a skillet to medium heat with avocado oil.
Once preheated, place the cod filets in the skillet and cook for several minutes on each side. The internal temp should be 140ºF and it should flake easily with a fork.
Remove from the skillet and place on a clean plate. Flake it into smaller pieces for the tacos.
If desired, warm up the tortillas on a clean preheated skillet for 15-30 seconds on each side.
Place the cod at the bottom of the tortillas and top with the salsa. Add any other toppings of choice, such as a healthy tartar sauce, sour cream, cilantro, or a drizzle of lime or some lime zest.
Enjoy! Please leave a comment and rating!

Find it online: https://homecookedliving.com/fish-tacos-with-pineapple-salsa/

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