Fish tacos with blackening spices
- Preparation 35 min
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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🌮 Blackened fish tacos that’ll make you forget about the restaurant
These fish tacos with blackening spices are the kind of recipe you make on an ordinary Tuesday night that gives you the feeling of being on vacation by the sea. The cod coated in a smoky blend of paprika, garlic and thyme comes out of the oven with a fragrant crust, and the combination with the creamy cumin sauce and apple salsa creates an absolutely perfect sweet-salty-tangy balance. It’s quick, it’s light, and it’s just as spectacular on a weeknight as it is for dinner with friends on the patio.
🔥 An apple salsa that changes the whole game
We all know classic mango or pineapple salsas, but the Delicious apple brings a crisp freshness and subtle sweetness that pairs beautifully with the blackened fish. The secret is cutting the apple just before serving to keep that impeccable crunch. Add a drizzle of creamy lime sauce and a handful of fresh cilantro, and you get tacos worthy of Cinco de Mayo, an end-of-summer party, or simply a Tuesday when you wanted to treat yourself.
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🐟 Choose the right fillet thickness
For the cod to cook evenly and break into beautiful pieces, choose fillets at least 2.5 cm (1 in) thick. Fillets that are too thin will dry out in the oven before the spices have time to form a nice crust. If your fillets are uneven, fold the thinner part underneath to even out the thickness.
🌶️ Don’t be afraid to load up on spices
The blackening mixture should form a visible and generous layer on the fish, not just a light dusting. It’s this spice crust that gives all the magic to the dish. Press lightly with your fingers after oiling so the mixture sticks well to the flesh and resists cooking without falling off.
🍎 Cut the apple at the last moment, without exception
The Delicious apple browns quickly once cut, and brownish salsa doesn’t tempt anyone. Prepare all the other salsa ingredients in advance and keep the apple intact in the fridge. Cut it into small cubes only when serving to maintain that fresh color and perfect crunch.
🌮 Heat tortillas properly
Cold, stiff tortillas will break at the first fold. For soft and fragrant tortillas, wrap them in aluminum foil and heat for 5 minutes in a 180°C (350°F) oven. You can also quickly pass them 30 seconds on each side in a hot dry pan for a slightly grilled result.
⏱️ Assemble just before serving
Fish tacos don’t keep well assembled. The creamy sauce and salsa will soften the tortillas in minutes. Prepare all elements separately and assemble the tacos at the table. It gives an interactive side to the meal and everyone doses their toppings as they want.
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Blackening spices
- 1 ½ tbsp (22 ml) smoked paprika
- ½ tbsp (7 ml) garlic powder
- ½ tbsp (7 ml) onion powder
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried oregano
- ½ tsp (2.5 ml) dried parsley
- 1 tsp (5 ml) brown sugar
- Salt and freshly ground pepper
Fish
- 1 lb (450 g) skinless cod fillets
- Olive oil
Creamy sauce
- 5 tbsp (75 ml) mayonnaise
- 5 tbsp (75 ml) sour cream
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) honey
- ½ tsp (2.5 ml) cumin
- 1 large garlic clove, finely minced
- Juice of ½ lime
- Salt and freshly ground pepper
Apple salsa
- 2 tomatoes, cut into small cubes
- 3 tbsp (45 ml) red onion, finely chopped
- Juice of ½ lime
- Olive oil
- 1 Delicious apple
- Salt and freshly ground pepper
Tacos
- 6 small soft whole wheat tortillas
- Store-bought coleslaw mix
- Fresh cilantro, chopped
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Preparation
- In a bowl, mix all the blackening spice ingredients. Set aside.
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Place cod fillets on a work surface and coat the flesh on both sides with the blackening spices. Drizzle with a thin stream of olive oil and rub lightly to help the spices adhere.
- Place fish on the baking sheet and bake for 15 to 20 minutes or until cooked and flakes easily with a fork.
- Meanwhile, prepare the creamy sauce. In a large bowl, mix the mayonnaise, sour cream, ground coriander, honey, cumin, garlic and lime juice. Season with salt and pepper to taste. Mix well and refrigerate.
- Prepare the salsa. In a bowl, mix the tomatoes, red onion, lime juice and a drizzle of olive oil. Season with salt and pepper and mix. Refrigerate. When ready to serve, remove the apple core, cut into small cubes and add to the mixture.
- Preheat oven to 180°C (350°F) and warm the tortillas for a few minutes.
- Break the cooked cod fillets into pieces using a fork. Place a few pieces of fish in the center of each tortilla and generously top with apple salsa. Add the coleslaw and fresh cilantro, then drizzle with creamy sauce to taste.
Cod is perfect thanks to its firm and flaky flesh, but tilapia, mahi-mahi or sole work very well too. The important thing is to choose a white-fleshed fish that breaks into beautiful pieces. Avoid fish that are too fatty like salmon, which would conflict with the creamy sauce.
The blackening spice mixture is smoky and fragrant, but not hot. There’s no hot pepper in the recipe. If you want to add heat, incorporate a pinch of cayenne to the spice mixture or add a few fresh jalapeño slices to the salsa.
Absolutely, and it’s even recommended. Double or triple the spice recipe and store it in an airtight jar away from light. The mixture keeps easily 3 to 4 months and you can use it on chicken, shrimp or even grilled corn.
The sauce keeps 3 to 4 days in the refrigerator in an airtight container. It’s even better after a few hours in the fridge, time for the flavors of cumin, coriander and lime to fully develop.
Good homemade guacamole is the ideal base to accompany these tacos, but for a complete meal that will impress everyone, I suggest my grilled corn salad for the smoky-sweet side that echoes the blackening spices, or my black beans and sweet corn rice for something more substantial. You’ll flip! links :
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