From the story: Beans and Rice, Rice and Beans.
This recipe trippples the the yum factor with three flavors that pack a punch to any homemade tacos! The kick of spices combined with creamy and tangy sauces takes you from below the border right into the foodie zone with its mix of mouth-watering textures and tastes beyond delicious! Using store-bought sauces is a timesaver–but, I promise my made-from-scratch ones are worth the bit of extra time. For a different flavor profile and shorter cooking time, substitute shrimp for white fish.
TIP #1: Feel free to adjust seasonings and heat level to suit your tastebuds.
TIP #2: Having a thermometer on hand for this recipe is a very cheffy move!
Trippple-Flavor Fish Tacos
Servings 6 servings
Ingredients
Fish and seasonings.
- 1 pound white fish (halibut or cod) or shrimp
- 1 tablespoon olive oil (cold-pressed, extra virgin preferred)
- 1 medium lemon, juiced
- 1 teaspoon kosher salt to taste
- ¼ teaspoon cayenne pepper to taste
Taco Topping Suggestions and Tortillas.
- 6 flour tortillas (wheat, almond, or cassava) I use almond
- 1 cup shredded cabbage green, purple, or mixed
- 1 large avocado, scooped and diced
- ½ cup radishes, thinly sliced
- ½ cup fresh cilantro, finely chopped
- ¾ cup fresh red tomatoes, diced
- 1 medium lime, cut into wedges
- ½ cup carrots, shredded
- 1 cup Tomatillo Salsa Verde recipe below or ready-made
- ½ to ⅔ cup Creamy Harissa Sauce recipe below or ready-made
- 1 cup Cotija cheese optional
Creamy Harissa Sauce.
- ½ cup plain Greek yogurt (unsweetened), sour cream, or crème fraîche
- ⅛ to ¼ cup mayonnaise I use Primal Kitchen avocado-based
- 2 tablespoons fresh lime juice
- ¼ to ½ teaspoon sriracha sauce adjust to your heat level
- ½ teaspoon garlic powder
Tomatillo Salsa Verde.
- 1½ pounds tomatillos
- 5 tablespoons onion, chopped
- 2½ cloves garlic, peeled
- ¼ cup fresh cilantro, chopped
- 1 to 1½ tablespoons lime juice
- ¾ to 1 medium-to-large fresh jalapeño (seeded, stemmed, and chopped) adjust to your heat level
- ½ teaspoon kosher salt
Instructions
Creamy Harissa Sauce.
- Put all ingredients into bowl. Mix thoroughly with fork or whisk. Cover and set aside in refrigerator.
Fish.
- Rinse fish in cold water. Set on clean paper towel and pat dry. Place fish in baking dish. Pour over with lemon juice and drizzle evenly with olive oil. Sprinkle with kosher salt and cayenne pepper.
- Bake on 350°F approximately 15 minutes, checking until internal temperature reaches 145°F. Remove from oven and set aside. NOTE: If using shrimp, cooking time is shorter. Bake, turning once, until opaque and temperature reaches 145°F; don't overcook!
Tomatillo Salsa Verde.
- Peel the papery skin off tomatillos, wash and cut into halves. Line a cookie sheet with parchment paper and place halved tomatillos cut side down with 4 tablespoons chopped onions and 2 cloves peeled garlic. (Set the remaining onion and garlic aside for later.) Roast at 425°F for 7 minutes, checking until the tomatillo edges start to brown but not burn.
- When cooled, remove and place cooked tomatillos, onion, and garlic into blender. Add cilantro, lime juice, jalapeño, and salt. Blend until smooth. Taste and adjust seasonings, using optional reserved raw garlic clove and raw onion if desired. Blend again, taste, and adjust to completion. Refrigerate.
Assembling Tacos.
- Use oven rack to warm tortillas on 350°F. Remove when slightly warm and lay flat on plate. Layer Tomatillo Salsa Verde, fish, tomatoes, radishes, some Creamy Harissa, avocado, cabbage, carrots. Drizzle with more Creamy Harissa; sprinkle with fresh cilantro. As a twist, sprinkle with Cotija cheese. Fold tortilla in half. Squeeze lime wedges on top or use as garnish. Add more of either yummy sauce.
Notes
Have fun creating family-favorite variations of these tacos! Buen provecho!
