Fish Tacos with Spicy Harissa Tortillas
| Serves: | Total Time: |
|---|---|
| 2 | 60 min |
Directions
- Fresh Avocado Vinaigrette Cod Filets
- Place cod filets in 1 gallon ziplock bag. Marinate with 1 cup Cindy's Fresh Avocado Vinaigrette.
- Remove fish from marinade, place onto hot grill. 4 to 5 minutes then flip and cook for 1 more minute. Let cool for 5 minutes and flake with fork. Greek Strained Yogurt Cabbage Slaw
- Shred and grate carrots, finely shred green cabbage.
- Add ingredients to bowl, combine and stir with 1/2 cup Cindy's Kitchen Authentic Greek Strained Yogurt, let sit for about 30 minutes. Spicy Harissa "From Scratch" Tortillas
- Blend flour, salt and baking powder in bowl, cut in shortening until combined.
- Add Harissa and combine, knead dough for about 3 minutes.
- Cover with damp tea towel, let rest for about 15 minutes.
- Cut into small pieces and roll into balls, roll balls out into very thin circles and place on hot, dry griddle for about 1 minute each side, ready when slightly browned.
- To serve, portion fish among tortillas, top with slaw and a fresh squeeze of lime, enjoy!
Joe Gatto
Host of "From Scratch"
"Cooking and sharing food was always an integral way for me and my family to connect and laugh."
Ingredients
-
Cod Filets
- 1 pound Cod Filets, cut into 3 ounce portions
- 1/2 cup Fresh Cilantro, chopped
- 1 cup Cindy's Kitchen Fresh Avocado Vinaigrette
- 1/4 cup Organic Sunflower Oil Spicy Harissa "From Scratch" Tortillas
- 1 1/4 cup, flour
- 1/4 cup, water
- 2 tablespoons, Spectrum Shortening
- 1/4 cup Cindy's Kitchen Spicy Harissa Ultimate Cooking Sauce
- 1 teaspoon, salt
- 2 teaspoons, Hain Baking Powder Greek Yogurt Cabbage Slaw
- 1/2 head Green Cabbage, finely shredded
- 1 large Carrot, finely shredded and grated
- 1/2 cup Cindy's Kitchen Authentic Greek Strained Yogurt
This recipe was made using Fresh Avocado, Greek Strained Yogurt, & Spicy Harissa.