Tea Crusted Cod Tacos with Pineapple-Lime Salsa

I recently have been experimenting with a bunch of delicious teas from Four O’Clock Tea. They have amazing flavours like Fruit Sangria, Pink Lemonade, Pineapple Coconut, Strawberry Daiquiri, Cucumber Mint… The list goes on.

Now I don’t need to tell you that these make Fantastic iced teas… that goes without saying…

But would you believe me if I said you can also use them in savory preparations? This pineapple-Coconut Tea Crusted Cod is a fun way to incorporate some new flavours into your dinner.

We tried these in fish tacos with a pineapple salsa and a drizzle of lime and they were a definite hit.

It’s Fish Taco time.

Tea Crusted Cod & Pineapple-Lime Salsa

Print Recipe
Serves: 4


  • 1 1/2 -2 lbs cod fillets, cut into 4 portions
  • 1 package of corn tortillas
  • Coating:
  • 2 eggs lightly beaten
  • 1/4 cup flour
  • 2 tea bags of 4'O Clock Tea -pineapple coconut
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup unsweetened flaked coconut
  • 2 tbsp sesame seeds
  • Salsa:
  • 1 1/2 cups pineapple (can alternatively use mango or peach), diced
  • 1/2 an orange pepper, diced (~1/2 cup)
  • 2-4 tbsp finely diced purple onion
  • 1/4 cup shelled thawed edamame (optional)
  • 1/2 cup finely chopped cilantro or chives
  • zest of 1 lime
  • juice of 1 lime
  • salt and pepper to taste
  • chili flakes (optional)



Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a Silpat. In a shallow bowl, mix together the Panko, salt, pepper, coconut, and sesame seeds.Dredge the fish in the flour, then dip in the beaten egg to moisten. Coat the fish with the Panko-tea mixture until completely covered, and lay on the baking sheet.


Bake the fish for 10-15 minutes. Turn on the broiler to crisp up the top of the fish briefly (make sure to keep an eye on it so it doesn't burn!). The cod should be opaque and flake easily. Remove from oven and drizzle with fresh lime juice while you prepare the salsa.


Combine all the salsa ingredients in a bowl and mix to combine. Serve the fish in a corn tortilla with a generous drizzle of lime and pineapple salsa.



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