Fish tacos with green apple salsa

Name: Fish tacos with green apple salsa
Prep time: 45 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 600 g skinless walleye fillet, cut into large cubes; The juice and zest of 1/2 lime; 1 teaspoon “Fennel Fish Blend” by Les Soeurs en vrac; Olive oil; Salt and pepper from the mill; 2 firm tomatoes, seeded and diced; 3/4 cup green apple cut into brunoise; 1/2 cup fresh coriander, finely chopped; 2 tablespoons finely chopped red onion; The juice of 1 lime; 2 garlic cloves, finely chopped; Olive oil; Salt and pepper from the mill; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons very finely chopped fresh cilantro; 1 teaspoon paprika; The juice of 1/2 lime; Salt and pepper from the mill; 6 small wheat tortillas; 1 cup cabbage salad mix; 200 g diced feta cheese; Fresh coriander; Lime wedges

Preparation 45 min
Cooking 5 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients for the fish

600 g skinless walleye fillet, cut into large cubes
The juice and zest of 1/2 lime
1 teaspoon “Fennel Fish Blend” by Les Soeurs en vrac
Olive oil
Salt and pepper from the mill

Ingredients for the salsa

2 firm tomatoes, seeded and diced
3/4 cup green apple cut into brunoise
1/2 cup fresh coriander, finely chopped
2 tablespoons finely chopped red onion
The juice of 1 lime
2 garlic cloves, finely chopped
Olive oil
Salt and pepper from the mill

Ingredients for the mayonnaise

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons very finely chopped fresh cilantro
1 teaspoon paprika
The juice of 1/2 lime
Salt and pepper from the mill

Ingredients for the tacos

6 small wheat tortillas
1 cup cabbage salad mix
200 g diced feta cheese
Fresh coriander
Lime wedges

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Preparation

In a large bowl, add the fish, the juice and the lime zest followed by the fish spices. Add a drizzle of olive oil, season with salt and pepper and toss. Reserve in the fridge for 15 minutes.
In a large bowl, add the ingredients for salsa and add a drizzle of olive oil. Season with salt and pepper and mix. Reserve in the fridge.
In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and reserve in the fridge.
In an anti-adhesive pan heated over medium heat, add a drizzle of olive oil followed by the fish. Cook for 4 to 5 minutes until fish is cooked and flakes easily with a fork. Drain and reserve.
Build your tacos! In the center of the tortillas, add a little fish followed by plenty of salsa. Add a small handful of cabbage salad, feta cheese, some coriander leaves and sprinkle with mayonnaise. Add a dash of lime juice before eating!