Fish Tacos with Spicy Harissa Tortillas

Serves: Total Time:
2 60 min


    Fresh Avocado Vinaigrette Cod Filets
  1. Place cod filets in 1 gallon ziplock bag. Marinate with 1 cup Cindy's Fresh Avocado Vinaigrette.
  2. 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.
  3. Greek Strained Yogurt Cabbage Slaw
  4. Shred and grate carrots, finely shred green cabbage.
  5. Add ingredients to bowl, combine and stir with 1/2 cup Cindy's Kitchen Authentic Greek Strained Yogurt, let sit for about 30 minutes.
  6. Spicy Harissa "From Scratch" Tortillas
  7. Blend flour, salt and baking powder in bowl, cut in shortening until combined.
  8. Add Harissa and combine, knead dough for about 3 minutes.
  9. Cover with damp tea towel, let rest for about 15 minutes.
  10. 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.
  11. To serve, portion fish among tortillas, top with slaw and a fresh squeeze of lime, enjoy!
Cindys Note

Joe Gatto
Host of "From Scratch"

"Cooking and sharing food was always an integral way for me and my family to connect and laugh."

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    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
Fresh Avocado, Greek Strained Yogurt, & Spicy Harissa Image

This recipe was made using Fresh Avocado, Greek Strained Yogurt, & Spicy Harissa.

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