Fish tacos with green apple salsa

Poisson

• 600 g skinless walleye fillet, cut into large cubes
• 1 teaspoon "Fennel Fish Blend” by Les Soeurs en vrac
• 2 firm tomatoes, seeded and diced
• 3/4 cup green apple cut into brunoise
• 2 tablespoons finely chopped red onion
• fresh coriander
• 3 limes
• 2 garlic cloves, finely chopped
• 1 cup cabbage salad mix
• 200 diced feta cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 6 small wheat tortillas
• 1 teaspoon paprika
• Olive oil
• Salt and pepper from the mill

Fish

• In a large bowl, add the fish, the juice and the lime zest from ½ lime 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.

Salsa

• In a large bowl, add the tomatoes, green apple, red onion, garlic, ½ cup fresh coriander and add a drizzle of olive oil. Season with salt and pepper and mix. Reserve in the fridge.

Mayonnaise

• In a bowl, add the mayonnaise, 1/2 cup sour cream, 1 teaspoon paprika, 2 tablespoons very finely chopped fresh cilantro, the juice of 1/2 lime and season with salt and pepper. Mix and reserve in the fridge.

Cooking

• 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!

Creation by Samuel Joubert, Le coup de Grâce.Video available on (french): bit.ly/tacosdepoisson