Name: Blackened Fish Tacos with Pineapple Chile Lime Salsa
Yield: 2
Ingredients: 1 lb cod filets; 2 tbsp olive oil; 2 tbsp blackened seasoning; 4 medium flour tortillas; ½ cup shredded red cabbage; ½ cup Terrapin Ridge Farms Pineapple Chile Lime Salsa; ¼ cup fresh cilantro, chopped; ½ cup pineapple chunks; 1 jalapeño, thinly sliced (optional); Lime wedges for serving

Blackened Fish Tacos with Pineapple Chile Lime Salsa

03 Oct, 2024

Posted by: Marissa Schaumloffel

Blackened Fish Tacos with Pineapple Chile Lime Salsa

Rated 5.0 stars by 1 users

Servings

Image of Blackened Fish Tacos with Pineapple Chile Lime Salsa

Ingredients

1 lb cod filets
2 tbsp olive oil
2 tbsp blackened seasoning
4 medium flour tortillas
½ cup shredded red cabbage
½ cup Terrapin Ridge Farms Pineapple Chile Lime Salsa
¼ cup fresh cilantro, chopped
½ cup pineapple chunks
1 jalapeño, thinly sliced (optional)
Lime wedges for serving

View Cart (0) Checkout

Directions

Pat the cod filets dry and season each side of the fish with a generous amount of blackened seasoning.
Heat the oil in a large skillet over medium-high heat and cook the cod for 3-4 minutes per side, or until the fish is flaky and fully cooked. Set aside.
Warm the flour tortillas in a dry skillet or microwave. Flake the blackened cod into bite-sized pieces and divide evenly among the tortillas.
Top with shredded cabbage, cilantro, pineapple, jalapeño, Terrapin Ridge Farms Pineapple Chile Lime Salsa, and serve with lime wedges.