Fish Tacos Recipe

Prepare rub

In a small bowl combine chili powder, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper. Mix well.

Pat cod fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and 1 tbs fresh lime juice.

Sprinkle the chili rub evenly over both sides of each fillet, pressing gently so it adheres. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat a large nonstick skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp oil and place fillets in the pan. Cook without moving for 3–4 minutes until browned on the bottom. Flip and cook 2–4 more minutes until fish is opaque and flakes easily (internal temp ~145°F/63°C). Total cook time depends on thickness—about 6–8 minutes. Remove to a plate and let rest 2 minutes, then flake into large pieces suitable for tacos.

Cut pineapple into 1/2" pieces (about 2 cups). Heat a grill pan or skillet over high heat until smoking slightly. Brush pineapple pieces lightly with 1 tsp olive oil and char in batches, 1–2 minutes per side, until caramelized and lightly blackened. Remove and cool slightly.

Finely dice red bell pepper and red onion. Mince jalapeño (remove seeds for milder heat). Chop cilantro.

Roughly chop charred pineapple and place in a bowl. Add diced red bell pepper, red onion, jalapeño, cilantro, 2 tbs lime juice and 1/2 tsp salt. Toss to combine. Taste and adjust lime/salt as needed. Set aside at room temperature to let flavors meld.

Place thinly sliced purple cabbage and julienned/grated carrot in a medium bowl or jar.

In a small bowl whisk rice vinegar, water, sugar, 1/2 tsp salt and 1 tbs lime juice until sugar and salt dissolve.

Pour the pickling liquid over the cabbage mixture, toss to coat thoroughly. Let sit for at least 15 minutes at room temperature (or refrigerate at least 30 minutes for crisper texture). Drain slightly before assembling if excess liquid collects.

In a small bowl combine mayonnaise, minced chipotle, 1/2 tsp adobo sauce, 1 tbs lime juice, minced garlic and 1/4 tsp salt. Stir until smooth and well combined.

Taste and adjust heat by adding more minced chipotle or adobo sauce as desired. Refrigerate until ready to use.

Warm tortillas: heat a clean skillet or griddle over medium-high heat. Brush lightly with oil and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots, keeping them covered with foil to stay warm.

Build tacos: smear about 1 tbs chipotle aioli on each tortilla. Add a portion of flaked cod (about 3–4 oz), a spoonful of charred pineapple salsa (about 2 tbs), and a small handful of pickled purple cabbage slaw.

Garnish with fresh cilantro leaves and serve immediately with lime wedges alongside. Squeeze lime over tacos to taste.