Fish tacos with blackening spices

Name: Fish tacos with blackening spices
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 1 lb (450 g) skinless cod fillets; Olive oil; 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; 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; 6 small soft whole wheat tortillas; Store-bought coleslaw mix; Fresh cilantro, chopped

Preparation 35 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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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.