Fish tacos with blackening spices

Ingredients

• 22 ml (1½ tbsp)smoked paprika
• 7 ml (½ tbsp)garlic powder
• 7 ml (½ tbsp)onion powder
• 5 ml (1 tsp)dried thyme
• 5 ml (1 tsp)dried oregano
• 2.5 ml (½ tsp)dried parsley
• 5 ml (1 tsp)brown sugar
• To tastesalt and freshly ground pepper
• 450 g (1 lb)skinless cod fillets
• To tasteolive oil
• 75 ml (5 tbsp)mayonnaise
• 75 ml (5 tbsp)sour cream
• 5 ml (1 tsp)ground coriander
• 5 ml (1 tsp)honey
• 2.5 ml (½ tsp)cumin
• 1large garlic clove, finely minced
• Juice of ½ limelime
• To tastesalt and freshly ground pepper
• 2tomatoes, cut into small cubes
• 45 ml (3 tbsp)red onion, finely chopped
• Juice of ½ limelime
• To tasteolive oil
• 1Delicious apple
• To tastesalt and freshly ground pepper
• 6small soft wholemeal tortillas
• To tasteshop-bought coleslaw mix
• To tastefresh coriander, chopped

Instructions

1. 1

   Mix the spices

   Combine the smoked paprika, garlic powder, onion powder, thyme, oregano, parsley, brown sugar, salt and pepper in a bowl. Set the spice mixture aside.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking tray with baking parchment.

3. 3

   Season the cod

   Set the cod fillets on a work surface and coat both sides of the flesh with the spice mixture. Drizzle with a thin stream of olive oil and rub it in lightly so the spices stick.

4. 4

   Bake the fish

   Arrange the cod on the prepared tray and bake for 15–20 minutes, until cooked through and easy to flake with a fork.

5. 5

   Make the sauce

   While the fish bakes, mix the mayonnaise, sour cream, ground coriander, honey, cumin, garlic and lime juice in a large bowl. Season with salt and pepper to taste, mix thoroughly and refrigerate.

6. 6

   Prepare the salsa

   Mix the tomatoes, red onion, lime juice and a drizzle of olive oil in a bowl. Season with salt and pepper, mix, then refrigerate. Just before serving, remove the apple core, dice the apple and stir it into the salsa.

7. 7

   Warm the tortillas

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

8. 8

   Assemble the tacos

   Use a fork to break the cooked cod into pieces. Put a few pieces in the centre of each tortilla and top generously with apple salsa. Add the coleslaw and fresh coriander, then drizzle with the creamy sauce to taste.

What are blackened fish tacos?

Fish tacos bring seasoned fish and fresh toppings together in a soft tortilla. This version, described as Québécois cuisine, combines that taco format with a smoky spice coating, creamy sauce and crisp apple salsa.

The contrast is what makes the filling work: paprika and dried herbs give the cod savoury depth, while lime, tomato and apple add brightness. The apple is a fresh alternative to the more familiar tropical-fruit salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 36g carbs, 19g fat.

The tortillas, apple and vegetables contribute most of the carbohydrates; the cod provides most of the protein. Mayonnaise, sour cream and olive oil account for much of the fat, so serve with a green salad or extra vegetables to balance the plate.

Build the spice coating

Spice blend: smoked paprika leads the flavour, with garlic and onion powders, thyme, oregano and parsley adding savoury notes. A little brown sugar rounds out the mix.

Even coverage: coat both sides of the cod and rub on the olive oil lightly, so the seasoning adheres before baking.

Keep the cod tender

Doneness: bake at 190°C for 15–20 minutes, checking that the fish flakes easily with a fork. The exact time depends on the thickness of the fillets.

Handling: flake the fish gently once cooked, rather than mashing it, so the pieces are easy to arrange in the tortillas.

Make the sauce ahead

Creamy base: mayonnaise and sour cream give the sauce its rich texture, while coriander, cumin, garlic, honey and lime bring savoury, sweet and tangy flavours.

Chilling: refrigerate the mixed sauce while you prepare the other components. Add it to the tacos to taste so it complements rather than overwhelms the fish.

Add the apple at the end

Salsa base: mix the tomato and red onion with lime juice, olive oil, salt and pepper, then chill it until serving.

Fresh apple: dice and add the apple just before serving. This keeps its crisp texture distinct from the juicy tomatoes.

Warm and assemble

Tortillas: warm them in the oven at 180°C for a few minutes, as directed, so they are pliable when filled.

Layering: add fish, salsa, coleslaw and coriander, then finish with the creamy sauce. Serve soon after assembly to keep the tortillas and toppings at their best.

What to serve alongside

Fresh sides: a green salad or extra crunchy coleslaw fits the bright flavours and adds freshness alongside the tacos.

For a fuller meal, serve with a simple side of rice or beans. Keep extra lime wedges on the table for anyone who wants more citrus.

Recipe notes & tips

• Cut the cod into similarly sized fillets so it cooks more evenly.
• Mix the spice blend thoroughly before coating the fish.
• Dice the apple just before serving to retain its crunch.
• Chill the sauce and salsa while the cod bakes.
• Warm the tortillas briefly so they fold more easily.
• Keep some creamy sauce aside and let diners add it to taste.

Variations

• Use another white fish: substitute a similar quantity of skinless white fish and check it for doneness as it bakes.
• Add chilli: mix chilli powder or finely chopped fresh chilli into the spice blend for extra heat.
• Try a different apple: use a firm, crisp apple in place of the Delicious variety.
• Make it dairy-free: use dairy-free sour cream and mayonnaise in the sauce.
• Swap the greens: use shredded cabbage in place of the shop-bought coleslaw mix.

Common mistakes to avoid

• Adding the apple early: it can lose its crunch, so dice and stir it into the salsa just before serving.
• Overbaking the cod: it can turn dry, so check from 15 minutes and stop once it flakes easily.
• Skipping the oil: the dry spices may not adhere well, so rub a thin drizzle over the coated fish.
• Using cold, stiff tortillas: warm them for a few minutes in the oven before filling.
• Overfilling the tortillas: too much topping makes them difficult to fold, so use a few pieces of fish and moderate amounts of salsa and slaw.

How to store

Store leftover fish, salsa, sauce and coleslaw separately in covered containers in the fridge and use within 2 days. Reheat the fish gently until hot, warm the tortillas separately, and assemble just before eating; the assembled tacos are best eaten straight away.

Frequently asked questions