Skillet Charred Cod Tacos with Roasted Pineapple Slaw

These skillet charred cod tacos with roasted pineapple slaw are easy to make and loaded with flavor. 

I love, love, love tacos. Any kind of taco. In fact, ever since I made these Crispy Shrimp Snack Shack tacos (the method is a revelation and you can use any kind of prepared filling), tacos have been on rotation here at least four times a week. Breakfast, lunch, and dinner.

These fish tacos are more of a soft taco, like these amazing guajillo-braised short rib tacos or these Korean style beef tacos. These tacos are filled with cod that you season with chili powder and garlic and then pan fry until just charred. Then you top them with a roasted pineapple coleslaw. The contrast between the sweet and spicy flavors is delicious.

How to Roast the Pineapple for the Coleslaw: 

To roast the pineapple, I actually used my air fryer. I tossed the 1/2 inch pieces of fresh pineapple with a teaspoon of oil, and cooked them in the air fryer for about 15 minutes, until they were just charred.

If you don't have an air fryer, you can also toss the pineapple in a bit of oil and either broil them or bake them in a convection oven. Just keep a close eye on them as the timing will vary based on your oven. The goal is for the pineapple to have slightly browned edges but still be sweet and juicy.

I used cod for these fish tacos, but you can use your favorite white fish. I'm a big fan of Alaskan cod that is flash frozen on the docks right after being caught, cleaned, and filleted. To quickly thaw the cod, I place the pieces on this heavy cast aluminum griddle. I bought the griddle for its original purpose, but discovered that it is a miracle worker for thawing meat and fish in a flash!

For the lime juice, I used limes from our Bearss lime tree. They are not as green as Mexican limes, but they are way bigger and more juicy. We planted the tree about five years ago and are totally enjoying using them for any recipe that calls for lime juice (as well as in G & Ts).

Before the recipe, be sure to check out the rest of the Fish Friday tacos:

• Crispy Shrimp Street Tacos from Palatable Pastime
• Flaked Fish Tacos from Sneha's Recipe
• Margarita Shrimp Tacos from Sid's Sea Palm Cooking
• Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories
• Tuna Tacos from A Day in the Life on the Farm

fish, cod, tacos, air fryer, pineapple, coleslaw

tacos, main dish, fish

Mexican

Yield: 4 to 6 servingsAuthor: Karen Kerr

Skillet Charred Cod Tacos with Roasted Pineapple Slaw

ingredients

For the Roasted Pineapple Slaw

• 3 cups coleslaw mix
• 3 tablespoons fresh lime juice
• Salt and pepper
• 1 1/2 cups 1/2 inch fresh pineapple chunks
• 1 teaspoon vegetable oil

For the Tacos

• 3 tablespoons chili powder
• 1 1/2 tablespoons minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds white fish fillets 
• 12 corn tortillas
• Sliced jalapeños
• Cilantro leaves
• Lime wedges
• Bottled hot sauce

instructions

To Make the Coleslaw

1. Toss the coleslaw mixture with the lime juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. 
2. Toss the pineapple in 1/2 teaspoon of oil. 
3. Air fry the pineapple chunks in your air fryer at 400 degrees for about 15 minutes, turning them about halfway through. If you don't have an air fryer, you can broil, grill, or bake the pineapple until lightly charred. 
4. Add the pineapple to the coleslaw mixture and season with salt and pepper to taste. 

To Make the Tacos

1. Mix the chili powder, garlic, salt, pepper, and 1 1/2 tablespoons of the oil. Rub the mixture over the cod fillets. 
2. Heat 1 1/2 tablespoons of the oil in a large heavy skillet. When the oil is hot, add the fish, and cook for about 4 minutes per side. Remove the fish to a plate and cover with foil. 
3. Heat the tortillas on a dry skillet or griddle until slightly charred and heated through. Stack the tortillas and cover with a towel to keep warm. 
4. Flake the fish, divide it among the tortillas, and top with the coleslaw. 
5. Serve the tacos with sliced jalapeños, cilantro, lime wedges, and your favorite bottled hot sauce. 

https://www.karenskitchenstories.com/2019/03/skillet-charred-cod-tacos-with-roasted.html

Karen's Kitchen Stories

Created using The Recipes Generator

Recipe inspired by Chrissy Teigen's Cravings, and America's Test Kitchen's Air Fryer Perfection.