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Crispy Fish Tacos


Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Crispy Fish Tacos Make it


  • Avocado oil, for frying

  • 1

    pound cod, or any firm white fish, cut into 1-inch strips

  • Corn or flour tortillas

  • 1

    cup breadcrumbs

  • 1


  • ½

    cup red cabbage, finely shredded

  • ¼

    cup sour cream

  • ¼

    cup Mina Spicy Harissa

  • Cilantro, for garnish

  • Lime wedges, for garnish

  • Salt and black pepper, to taste


  • Step 1

    Heat the avocado oil in a large frying pan. Meanwhile, whisk egg in a bowl and season fish with salt and pepper. Coat each strip of fish in egg, followed by breadcrumbs. 

  • Step 2

    Fry fish until golden and crispy on all sides. Transfer to a wire rack or a plate lined with paper towels.

  • Step 3

    Make the harissa crema: mix harissa, sour cream, and juice from one lime wedge.

  • Step 4

    Assemble the tacos. Place shredded cabbage on the tortillas, then add fish, more cabbage, and a generous amount of harissa crema. Garnish with cilantro and serve with lime wedges. Enjoy!

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