Fresh Fish Tacos with spicy, sweet, and tangy, pineapple salsa

  • 1 pack corn tortillas
  • 1 jalapeno, seeded and diced small
  • 3 limes
  • 1 1/2 pound fresh rock cod
  • 1 fresh pineapple, chopped
  • 1/2 red onion, small diced
  • 2 bunches cilantro
  • 1/4 c. canola oil
  • 1 iceberg lettuce, chopped
  • Salt & pepper
  • Granulated garlic, onion, cumin
  1. In a small bowl make a seasoning blend with the garlic, onion, and cumin. Keep the salt and pepper separate so you have more control. Season fish well and set aside.
  2. In a medium size skillet crisp the tortilla shells with the canola oil. Use a pair of tongs to bend the tortilla as they crisp up. (This takes some skillzzzzzz 😉 Put crispy shells upside down on a papertowel to soak up the extra oil.
  3. In a large skillet over medium high heat add a little oil to coat bottom of the pan and cook the fish. Cod isn’t too thick and cooks fairly quickly so give each side about 4 minutes and they should be good. Work in batches if you have to. Put cooked fish in a large bowl and to break it all up I used a wooden spoon to slightly mash. Set aside.
  4. In a medium size bowl add the ingredients to make the salsa: Chopped pineapple, red onion, cilantro, jalapeno, lime juice & salt to taste.
  5. After that take a taco shell and add a table spoon full or more of fish, then add some salsa, and top with some freshly chopped iceberg lettuce. Eat immediately!