Tacos de pescado con especias cajún

Ingredientes

• 1 1/2 tbsp (22 ml) smoked paprika
• 1/2 tbsp (7 ml) garlic powder
• 1/2 tbsp (7 ml) onion powder
• 1 tsp (5 ml) dried thyme
• 1 tsp (5 ml) dried oregano
• 1/2 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
• 1/2 tsp (2.5 ml) cumin
• 1 large garlic clove, finely minced
• Juice of 1/2 lime
• Salt and freshly ground pepper
• 2 tomatoes, cut into small cubes
• 3 tbsp (45 ml) red onion, finely chopped
• Juice of 1/2 lime
• Olive oil
• 1 Delicious apple
• Salt and freshly ground pepper
• 6 small soft whole wheat tortillas
• Store-bought coleslaw mix
• Fresh cilantro, chopped

Preparación

1. 1

   --- Préparation ---

2. 2

   In a bowl, mix all the blackening spice ingredients. Set aside.

3. 3

   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

4. 4

   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.

5. 5

   Place fish on the baking sheet and bake for 15 to 20 minutes or until cooked and flakes easily with a fork.

6. 6

   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.

7. 7

   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.

8. 8

   Preheat oven to 180°C (350°F) and warm the tortillas for a few minutes.

9. 9

   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.