Central Fish Tacos (3) recipe served on a plate, by Central Kitchen + Bar
Sep 24 2026
Restaurants›Central Kitchen + Bar›Central Fish Tacos (3) Recipe

Central Fish Tacos (3) Recipe

Inspired by Central Kitchen + Bar
Time30m
Serves3

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.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish Tacos

Citrus Slaw

Pineapple Salsa

Pico de Gallo

Method

Preparation

  1. 1

    Prepare the Slaw

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

  2. 2

    Make Pineapple Salsa

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

  3. 3

    Prepare Pico de Gallo

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

Cooking the Cod

  1. 4

    Cook the Cod

    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.

Assembling the Tacos

  1. 5

    Assemble Tacos

    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.

More from Central Kitchen + Bar