Fish tacos with blackening spices

🌮 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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In a bowl, mix all the blackening spice ingredients. Set aside.
3. 3Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
4. 4Place 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. 5Place fish on the baking sheet and bake for 15 to 20 minutes or until cooked and flakes easily with a fork.
6. 6Meanwhile, 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. 7Prepare 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. 8Preheat oven to 180°C (350°F) and warm the tortillas for a few minutes.
9. 9Break 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.