Ingredients
-
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
egg
-
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
Preparation
-
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!
