Cod Tacos with Lime Crema and Charred Pineapple Salsa

Since moving to London, one of the staples I always have in the fridge or freezer is a pack of ‘fresh’ corn tortillas. Cool Chile company in London makes fresh tortillas daily and the flavour is far superior to any other corn taco I’ve bought from the supermarkets. I much prefer them to flour tortillas too, I think there is a time and place for wheat tortillas, but the flavour corn tortillas bring are far better (in my opinion.)

I love to use the tortillas whenever I need to whip up a quick meal. All you need to do is make a bit of salsa and whatever you want in the tacos and your meal is done.

This recipe has 3 components to it, but they all come together quite quickly. If you make the pineapple salsa in advance (a day before) it’ll take you even less time.

makes: 2 portions (with extra salsa)

prep/cooking time: 30-35 minutes

Ingredients

8 tbsp greek yogurt

1 lime, zested and cut into wedges

370g pineapple, trimmed, skin removed and cut into rounds

3 green onions, sliced thin

2 red chillies (less if you like it less hot,) sliced thin

3 tbsp olive oil

1/2 tsp ground turmeric

pinch of ground coriander

pinch of ground cumin

1/2 tsp mild chilli powder

1/4 tsp paprika

1/4 tsp smoked paprika

1/4 tsp ground ancho chilli, optional

320-350g cod fillet

8-12 Tortillas

Method

1. Pre-heat the oven to 200°C on the grill-fan option.

2.In a bowl, add the greek yogurt and 1/2 the lime zest. Season with salt and set aside.

3. In a non stick pan on high heat, add the rounds of pineapple and cook until it starts to char, flip and do the same on the other side, remove from the pan and continue charring the rest. When all of the rounds have charred, finely dice the pineapple, and set aside in a bowl.

4. Add the rest of the lime zest, green onions, red chilli and the juice of 2 lime wedges into the pineapple. Mix to combine and season with salt.

5. In a small bowl, add the olive oil, turmeric, ground coriander, ground cumin, mild chilli powder, paprika, smoked paprika and ground ancho chilli (if using,) stir together until the spices evenly disperse throughout the oil.

6. Pat the cod fillet(s) dry, and place in a small oven-proof dish. Season with salt, and pour over the spiced oil mix making sure to coat all sides of the fish. Bake for 10-15 minutes- the time will vary depending on how thick your fillet is. You want the cod to be fully opaque and easily flake off.

7. In the meantime, reheat the tortillas (in a dry pan on medium heat or straight on the gas) and place in a clean tea towel, so it stays warm.

8. When the cod is done cooking, assemble your tacos with some crema, flaked fish, salsa and a drizzle of the spice oil from the fish.