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Spicy Cod Tacos With Pineapple Lemon Balm Salsa

Created by LindasBusyKitchen on April 26, 2013

2 pounds cod fish fillets (fresh boneless , cut into approximately 1 1/2 x 4 inch pieces
8 (240 grams) tortillas (6 inch flour or corn tortillas
FOR SPICED FLOUR MIXTURE
1 cup all-purpose flour
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
FOR PINEAPPLE LEMON BALM SALSA
1 1/2 cups pineapple, diced (fresh, diced small)

1 garlic clove, minced
1 lemon, whole (juice of 1 lemom)
4 ounces red onion, diced (1/2 onion)
1 tablespoon jalapeno pepper, finely chopped
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon ground cumin
1 tablespoon brown sugar
1/4 cup fresh cilantro, chopped
1/2 red pepper, diced small
4 tablespoons lemon balm, chopped (flat leaf parsley and a little grated lemon zest can be substituted)

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.