With Doyon Després Fish Spice Mix

Ingredients:

• Fish spice mix by Doyon Després
• 1 cod fillet between 700 and 800 grams
• 175 ml of olive oil
• 3 limes
• 1 red onion, finely diced
• 1 jalapeño pepper, finely diced
• 2 small tomatoes, finely diced
• 25 g of finely chopped cilantro
• 3 tablespoons of corn kernels
• ¾ cup of mayonnaise
• 1 tablespoon of chicoracha sauce
• 1 tablespoon of cumin
• 1 clove of garlic, minced
• 60 ml of 35% cream
• 1 mango, sliced
• 1 avocado, sliced
• ½ white cabbage, very finely chopped
• 1 package of corn tortillas

Marinade Preparation:

1. In a bowl, mix 125 ml of olive oil, the juice of half a lime, and 20 grams of Doyon Després Fish Spice mix.
2. Add the cod, thoroughly coat it with the marinade, and let it rest in the refrigerator for 30 minutes.

Pico de Gallo Preparation:

1. In a bowl, combine the red onion, jalapeño pepper, tomatoes, and cilantro. Add the corn, 50 ml of olive oil, and a sufficient amount of Doyon Després Fish Spice mix to taste. Mix well.

Taco Sauce Preparation:

1. In a bowl, mix the mayonnaise, cumin, garlic, chicoracha sauce, 35% cream, zest of one lime, and juice of one lime.

Cabbage Preparation:

1. Mix the chopped cabbage with a little taco sauce to coat it well.

Cooking:

1. Heat your griddle. Once the surface is very hot, set the heat to medium.
2. Oil your surface and place the fish on it. Cook to your desired doneness and remove from heat.
3. Grill slices of mango and avocado on the griddle, then slice them thinly.
4. To grill your tortillas, spread some taco sauce on one side and place the tortilla on that side until it's nicely golden.

Assembly:

In order, assemble your tacos:

1. Place the fish on the tortillas
2. Add the taco sauce
3. Top with pico de gallo
4. Add the cabbage
5. Add avocado and mango
6. You can adjust to taste with additional lime, jalapeño peppers, or hot sauce.

Products used

Fish Dry Rub
Bergerac Propane Gas Three-Burner Plancha