Dennis Prescott

Fish Tacos with Cranberry Salsa

Makes 4 – 6 servings 

For the Fish 

1 ½ pounds fresh cod 

1 teaspoon cumin 

1 ½ teaspoons smoked paprika 

1 ½ teaspoons chili powder

Zest of 1 lime, grated on a microplane

Sea salt and cracked black pepper 

2 tablespoons grapeseed (or other neutral) oil 

For the Cranberry Salsa 

1 cup fresh New Brunswick Cranberries, diced (if easier, you can pulse in a food processor)

2 plum tomatoes, diced 

½ small red onion, diced 

½ jalapeno, diced 

2 garlic cloves, minced 

¼ cup finely chopped fresh cilantro 

2 tablespoons fresh squeezed lime juice

2 teaspoon pure maple syrup 

Sea salt, to taste 

Spiked Sour Cream 

⅔ cup thick sour cream 

Juice & zest of 1 lime

1 teaspoon smoked paprika 

1 teaspoon chili powder

Pinch of salt

To serve 

Warm corn tortillas 

Fresh cilantro 

1/2 cup crumbled feta cheese

Lime wedges, for serving 

First, prepare your fish. Cover the cod with your spices, lime zest, and a generous pinch of salt, and massage to coat well. Chill and let marinade in the fridge for 1 hour. 

Meanwhile, prepare your salsa. In a large bowl, combine your New Brunswick cranberries, tomato, red onion, jalapeno, garlic, cilantro, and mix well. Add your lime and maple, then season to taste. Set aside. 

In a small bowl, combine your sour cream, lime zest and juice, spices, and a pinch of salt, and mix well. Awesome. 

Heat a large skillet over medium-heat and add your oil. When the oil is shimmering, add your fish and cook until golden all over, cooked through, and your kitchen smells incredible, about 3 – 4 minutes per side. Flake into large taco-able sized pieces. Perfect. 

Serve your fish, salsa, and spiked sour cream with warm corn tortillas, fresh cilantro, and extra lime wedges. Delicious!