Tajin spiced crispy cod, citrus slaw, pineapple salsa, pico de gallo, served in corn tortillas, with a chipotle aioli + fresh Mycro cilantro. Substitute Crispy Chicken for $3.

In a bowl, combine shredded cabbage, grated carrot, lime juice, olive oil, and salt. Toss well and set aside to marinate.

Prepare the Slaw

In another bowl, mix diced pineapple, red onion, minced jalapeño, chopped cilantro, and lime juice. Stir to combine and set aside.

Make Pineapple Salsa

In a separate bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.

Prepare Pico de Gallo

Preheat the oven to 425°F (220°C). Season cod fillets with Tajin seasoning. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until crispy and cooked through.

Cook the Cod

Warm corn tortillas in a skillet or microwave. Place crispy cod on each tortilla, top with citrus slaw, pineapple salsa, pico de gallo, a drizzle of chipotle aioli, and garnish with fresh Mycro cilantro.

Assemble Tacos

Cod fillets

Tajin seasoning

Corn tortillas

Chipotle aioli

Fresh Mycro cilantro

Green cabbage, shredded

Carrot, grated

Lime juice

Olive oil

Salt

Pineapple, diced

Red onion, diced

Jalapeño, minced

Cilantro, chopped

Tomatoes, diced

Central Fish Tacos (3)

Make Central Fish Tacos (3) Recipe in just 30m. Tajin spiced crispy cod, citrus slaw, pineapple salsa, pico de gallo, served in corn tortillas, with a chipotle aioli + fresh Mycro cilantro. Substitute Crispy Chicken for $3.

Central Fish Tacos (3) Recipe

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