Get ready to elevate your taco game!

Fresh cod is marinated in a blend of cumin, smoked paprika, chilli powder, and lime zest, then pan-seared to perfection. Serve it with a vibrant Cranberry Salsa featuring fresh New Brunswick cranberries, plum tomatoes, red onion, jalapeno, garlic, cilantro, and a hint of maple syrup for sweetness. Top it all off with a zesty Spiked Sour Cream made with lime juice and zest, smoked paprika, and chilli powder. Wrap everything up in warm corn tortillas and prepare to be amazed by the burst of flavours in every bite!

Makes 4 – 6 servings

For the Fish

  • 1 ½ pounds fresh cod
  • 1 teaspoon cumin
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons chilli 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 New Brunswick 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
  • Lime wedges, for serving

Preparation

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!

Chef Dennis Prescott created Fish Tacos with Cranberry Salsa as a part of his brand ambassadorship with New Brunswick – Deliciously Canadian. You can find his original recipe, Fish Tacos with Cranberry Salsa, on dennistheprescott.com or Instagram.

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