Fish Tacos with Cranberry Salsa

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!
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