Spicy Cod Tacos with Pineapple Lemon Balm Salsa

 

1 1/2 C. fresh pineapple, diced small

1 clove minced garlic

Juice of 1 Lemon

1/2 red onion diced

1 T. jalapeno pepper, finely chopped

1 tsp. salt

1/2 tsp. coarse ground black pepper

1 tsp. ground cumin

1 T. brown sugar

1/4 C. fresh cilantro, chopped

1/2 red pepper, diced small

4 T. lemon balm, chopped (flat leaf parsley and a little grated lemon zest can be substituted)

 

1 C. flour

2 T. chili powder

1 T. ground cumin

1 tsp. ground thyme

1 tsp. salt

1 tsp. pepper

1 tsp. cayenne pepper

 

2 lb. fresh boneless cod fillet, cut into approximately 1 1/2 x 4 inch pieces

Canola Oil, for frying

8 (6 inch) flour or corn tortillas

 

Toss together first 12 ingredients in a glass or ceramic bowl to make the salsa. Set aside in the refrigerator for at least 2 hours if possible, before using. Mix next seven ingredients in a shallow pan to form spiced flour. Heat about a quarter inch of canola oil in a cast iron skillet. Dredge cod in the spiced flour mixture, and then pan fry quickly until golden brown. Move to paper towels with slotted spoon to drain. Warm tortillas by wrapping in foil and placing in oven for several minutes, or heating them on a grill for a few seconds on each side. Place one or two pieces of fish in each tortilla, top with salsa, and serve.