PITTSBURGH -- Fish on Fridays during the seven-week Lenten season isn’t just tradition in Pittsburgh. For a whole bunch of us, it’s an obsession that entails traveling to a different fish fry each week to taste who does it best.

It’s a win-win situation for both the organizations that host the seafood dinners as fundraisers and their guests, who get a great meal at affordable prices while supporting a local cause without any heavy lifting.

But if you’d rather go meatless at home, fish tacos make a perfect Lenten meal because they’re super-easy and require minimal equipment (all you really need to cook the fish is a hot pan) and can be customized with your favorite fish and/or toppings.

The fresh cod in these flour-shelled tacos is seasoned with a slightly spicy mix of chili powder, cumin, paprika and garlic powder before being pan-fried on the stovetop. I topped them with a bright and colorful pineapple salsa and a dollop of creamy avocado crema.

I used canned pineapple because it’s so convenient, but fresh would also work if you’re comfortable with a knife. For a more velvety crema, consider adding a tablespoon or two of mayonnaise along with the yogurt.

The tacos are best served warm, but my husband also ate one cold for breakfast. You also can deconstruct the taco and serve it in a bowl over rice instead of tucking the ingredients into a taco shell.

Cod Tacos with Pineapple Salsa

PG tested

For fish

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked sweet paprika

2 teaspoons kosher salt

½ teaspoon black pepper

1 teaspoon garlic powder

Juice 1 lime

1 pound thick white fish filet, such as cod or haddock, cut into strips or chunks

Olive oil, for pan

Shredded green cabbage

8 flour tortillas, warmed

Lime wedges, for serving

For salsa

5 canned pineapple slices, diced (about 1 cup)

½ red bell pepper, diced (about ½ cup)

½ red or yellow onion, diced (about ½ cup)

½ bunch chopped fresh cilantro (about ½ cup)

½ jalapeno pepper, seeded and diced

Juice of 1 lime, or more to taste

Olive oil

For avocado crema

1 avocado, seeded

Juice of 1 lime, or more to taste

½ cup plain Greek yogurt

½ teaspoon garlic powder

Kosher salt, to taste

Prepare fish: To a large pan or bowl, add chili powder, cumin, paprika, salt, pepper and garlic powder. Use a fork or your fingers to mix together.

Sprinkle lime juice over the fish, add to the pan with seasoning and toss well to combine. Remove fish to a plate, shaking off excess seasoning.

Prepare salsa. Combine pineapple, red pepper, onion, cilantro and jalapeno pepper in a medium bowl. Stir until well combined.

Add lime juice and a drizzle of olive oil. Let it sit at room temperature, or in the fridge, for at least 15 minutes to allow the flavors to blend.

Prepare crema. Add avocado, lime juice, yogurt and garlic powder to a food processor or blender. Pulse until the sauce is silky smooth. Remove to a bowl, and season to taste with salt and more lime juice, if needed.

Prepare tacos. In a large pan over medium heat, add a drizzle or two of olive oil. When hot, add fish to the pan and allow to cook until fish is golden brown, opaque and flakes easily with a fork, about 3 minutes per side. (You want a slight crust so the fish holds together in the taco.)

Build your tacos: Warm flour tortillas in a dry skillet over medium-high heat until soft and slightly charred, about 15 seconds.

Layer warmed tortillas with shredded cabbage, and add a few chunks of seasoned fish. Top with pineapple salsa and a dollop (or two) of avocado crema. Serve immediately with lime wedges.

Makes 8 tacos.

— Gretchen McKay, Post-Gazette

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