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Preheat the oven to 220 °C (425 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or use a reusable baking mat).
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Cut unpeeled sweet potato into 1.25-cm (½-in.) wide sticks. Place sweet potato sticks on one side of baking sheet, drizzle 5 mL (1 tsp.) olive oil over top and turn to coat.
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Bake in the oven for 15 minutes.
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In an immersion blender container (or microwave-safe medium bowl), heat corn for 1 minute or until thawed.
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Add yogurt. Season generously with pepper and add a pinch of salt. Purée to desired consistency and set aside.
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Cut pepper into strips and chop green onions.
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Remove baking sheet from oven and place cod next to sweet potato strips (see NOTE). Pour remaining olive oil (5 mL/1 tsp.) over fish and use your fingers to coat well. Sprinkle chili seasoning mix on both sides of cod fillet and use your fingers to spread evenly.
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Put baking sheet back in oven and continue cooking for 10–12 minutes or until the fish is slightly opaque and flakes easily with a fork.
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Cut lime into quarters and grate cheese.
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Spread out tortillas on a clean work surface.
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Place spinach, sweet potato fries, corn sauce, pepper, green onions, cheese, Mexican salsa and fish in the centre of each tortilla.
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Juice lime directly over fish.
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Fold each tortilla on both sides and roll tightly to close. Cut in half and serve.
Chef’s Secret:
This recipe is best prepared at the last minute.
This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.
Photo Credit: Maude Chauvin