• 340 g (1 bag) of Fruits de mer du Québec cod
    • 8 grilled corn tortillas
    • 4 finely chopped radishes
    • 2 ears of corn, cooked and shucked
    • 180 ml of purple cabbage or radicchio, shredded
    • 2 carrots, julienned
    • 2 sprigs of green onion, minced
    • Salt and pepper, to taste
    Ingredients for the sauce:
    • 180 ml plain Greek yogurt
    • 1 lime
    • 30 ml olive oil
    • 80 ml freshly chopped cilantro
    • Salt and pepper, to taste
    Ingredients for the marinade:
    • 160 ml white wine vinegar
    • 250 ml water
    • 125 ml dark brown sugar
  1. Pour the vinegar, water and brown sugar in a pan over medium heat and stir until smooth, then set aside in the refrigerator.
  2. Take out 2 bowls; place the shredded cabbage in one and the carrots in the other.
  3. Once the mixture in the refrigerator has chilled, pour it over the cabbage and carrots and let it steep for an hour.
Preparation for the tacos:
  1. Mix all the ingredients for the sauce and set aside until final plating.
  2. Let the cod thaw and sponge it off with a paper towel once it’s ready. Dice it. Season with salt and pepper to taste, splash some oil in a pan, then grill the cod, about 3 minutes per side.
  3. Finish by draining the cabbage and carrots. You’re now ready to assemble your tacos: pour some sauce in the corn tortillas, drop the diced cod, and garnish with the vegetables of your liking. Get ready for a burst of flavour!

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