Servings: 6
Fish Tacos with Green Harissa
Makes 6 tacos.
Ingredients
Green Harissa (Makes about 3/4 cup)
- 2 tsp cumin seeds, or 1 and 1/2 tsp ground cumin
- 2 tsp corriander seeds, or 1 and 1/2 tsp ground coriander
- 1 tsp caraway seeds, optional
- 3 jalapeño peppers, seeded and sliced
- 2 cloves of garlic, sliced
- 2 green onions, sliced
- 1/2 cup chopped cilantro, about a small handful
- 1/2 cup chopped parsley
- 1/2 cup chopped spinach
- 2 to 3 TBS lemon juice, depending on how much acidity you want
- 1/4 cup (60ml) olive oil
- 1/2 tsp salt
Tacos
- 1 lb tilapia, 450g
- 1 and 1/2 TBS olive oil
- pinch of kosher salt
- 6 six-inch tortillas, I used purple corn and flour tortillas
Toppings
- 1 cup shredded red cabbage
- 1 yellow pepper, thinly sliced
- 1 cup pico de gallo salsa, or salsa of your choice
Instructions
- Toast the cumin, coriander, and caraway seeds by pouring them into a sauté pan over medium-high heat. Stir for about 2-3 minutes. Grind the seeds in a spice mill or coffee grinder.
- In a food processor, combine the ground spices with all the other ingredients for the green harissa and blend. My harissa wasn't too smooth after blending it in the food processor, so I finished it in a high-speed blender. Set aside.
- Pat the tilapia filets with paper towels. Then, sprinkle a bit of kosher salt over the filets.
- In a large pan, heat 1 and 1/2 tablespoons of olive oil over medium-high heat. When the oil is hot, place the tilapia on the pan. Cook each side for about 3 minutes, or until the fish looks white and flaky.
- Heat the tortillas in a pan. Divide the tilipa in each tortilla. I broke the tilapia into smaller pieces with a fork. Top the fish with red cabbage, peppers, pico de gallo, and the green harissa. You will have extra harissa left over, so save it for another meal!
- Best served immediately.
Notes
Green harissa recipe adapted from these two recipes from Bon Appétit.
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