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Cod Fish Tacos with Pineapple-Cucumber Salsa Recipe

Cod Fish Tacos with Pineapple-Cucumber Salsa recipe


This is a yummy fish taco recipe with a twist. We use cod instead of tilapia and make a fresh salsa with pineapple and cucumber. It's a fun meal that's easy to make!


1 ripe pineapple, diced into 1/2-inch pieces
1/2 English cucumber, diced into 1/2-inch pieces
1/4 small bunch cilantro, finely chopped
1 lime, juiced
1 red onion, finely diced
8 small flour tortillas
1 lb cod fillet
1/2 tsp chili powder
1/2 tsp garlic powder
2 tbsp olive oil
Salt to taste
Black pepper to taste


In a medium bowl, combine the diced pineapple, cucumber, chopped cilantro, lime juice, and diced red onion. Season with salt and pepper to taste, then set aside to let the flavors meld.
Preheat a nonstick skillet over medium heat.
Mix the chili powder, garlic powder, salt, and pepper together in a small bowl.
Pat the cod dry with paper towels and place on a plate. Rub the fish with 1 tablespoon of olive oil and sprinkle the seasoning mix over both sides of the cod.
Once the skillet is hot, add the seasoned cod and cook until opaque and cooked through, about 3 to 4 minutes per side. Transfer to a plate and flake with a fork.
Warm the flour tortillas in the microwave wrapped in damp paper towels or in a dry skillet for about 15 to 30 seconds on each side.
To serve, divide the flaked cod among the tortillas and top with the pineapple-cucumber salsa. Enjoy!

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