"Spicy fish tacos are usually made with battered and deep fried fish but for this recipe you dredge the fish pieces in a spicy flour mixture and pan fry them in a little canola oil. Cut the fish onto "fish-stick" sized pieces which makes them easier to fit into small flour or corn tortillas. The salsa has a bit of a twist on a typical fruit salsa, using lemon balm as the preferred herb in the mix instead of cilantro. The lemon and pineapple flavors compliment each other well, and the hint of lemon connects well with the fish. Although this is a very simple recipe it has a lot going on; from the delicate texture of the fish with crispy spicy coating to the slightly chewy texture of the tortillas to the fresh burst of flavor and spice in the salsa, they all combine for a very quick and satisfying meal. Please Note: You can add finely shredded cabbage over the fried cod, then top with the salsa for added crunch and flavor. Also, keep in mind that you have to make the salsa 2 hours ahead of time to give the ingredients enough time to mingle. This time is not added into the prep time on the recipe. PS~The salsa makes about 2 cups."

Original is 8 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

FOR THE PINEAPPLE LEMON BALM SALSA

Step 1

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally.

FOR THE SPICY FLOUR MIXTURE

Step 2

Mix well. Set aside.

Step 3

Frying the cod: Dredge the fish pieces into the Spiced Flour Mixture, then pan fry quickly in a cast iron skillet, in about a 1/4 inch of Canola oil, until golden brown. Drain on paper towels.

TO ASSEMBLE THE TORTILLAS

Step 4

Warm 8 (6 inch) soft flour or corn tortillas by wrapping them in aluminum foil placing in the oven for a few minutes, or just lightly grill them for a few seconds on each side. Place one or two pieces of the fish on a warm tortilla, top with the salsa and serve.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Look for cod fillets that are firm and white in color, with no browning or yellowing.
If you can't find lemon balm, flat leaf parsley and a little grated lemon zest can be substituted.

Ingredient substitutions

Substitute mango for the pineapple in the salsa for a sweeter flavor. The mango will provide a sweetness to the salsa that the pineapple does not, making it a great substitute for those who prefer a sweeter flavor.
Substitute cilantro for the lemon balm in the salsa for a more traditional flavor. Cilantro is a more traditional herb to use in a salsa, and it will provide the salsa with a more familiar flavor than the lemon balm.

Variations

Vegetarian Variation Substitute the cod with 2 pounds of firm tofu, cut into 1 1/2 x 4 inch pieces. Dredge the tofu pieces in the Spiced Flour Mixture and pan fry in a little canola oil until golden brown. Assemble the tacos as instructed and top with Pineapple Lemon Balm Salsa.

Vegan Variation Substitute the cod with 2 pounds of vegan fish-style seitan, cut into 1 1/2 x 4 inch pieces. Dredge the seitan pieces in the Spiced Flour Mixture and pan fry in a little vegetable oil until golden brown. Assemble the tacos as instructed and top with Pineapple Lemon Balm Salsa.

Serve with

Cilantro Lime Rice: This dish is the perfect accompaniment to the Spicy Cod Tacos. It is light and flavorful with a hint of lime, and the cilantro adds a nice freshness that pairs well with the fish and salsa. The rice also helps to fill out the meal and make it more filling.

Black Bean Salad: This salad is a great way to add some crunch and texture to the meal. The beans provide a nice balance of protein, fiber, and flavor that pairs nicely with the fish and salsa. The addition of lime juice and cilantro give it a nice citrusy flavor that complements the meal.

FAQ

Q: How do I make the tortillas? A: To make the tortillas, wrap 8 (6 inch) soft flour or corn tortillas in aluminum foil and place in the oven for a few minutes, or lightly grill them for a few seconds on each side.

Q: How can I make tacos? A: To make tacos, heat up a pan on medium-high heat and add some oil. Then cook your desired protein, such as ground beef, chicken, or fish. Once the protein is cooked, add taco seasoning and mix. Place the protein in a warm tortilla and top with any desired toppings, such as lettuce, tomatoes, cheese, and salsa. Enjoy!

3 Reviews

Write Review

You'll Also Love

Fun facts:

Fun Fact #1: The use of lemon balm in the salsa is a unique twist on the traditional fruit salsa. This herb has been used since ancient times and was even a favorite of Queen Elizabeth I of England.

Fun Fact #2: Chili powder, one of the ingredients in the Spicy Flour Mixture, is a blend of spices that originated in the Southwest United States in the late 19th century. It was popularized by celebrity chef, Fannie Farmer, in her 1896 cookbook.