1tablespoonolive oil (cold-pressed, extra virgin preferred)
1 mediumlemon, juiced
1teaspoonkosher saltto taste
¼teaspoon cayenne pepperto taste
Taco Topping Suggestions and Tortillas.
6flour tortillas (wheat, almond, or cassava)I use almond
1cupshredded cabbage green, purple, or mixed
1largeavocado, scooped and diced
½cupradishes, thinly sliced
½cupfresh cilantro, finely chopped
¾cupfresh red tomatoes, diced
1mediumlime, cut into wedges
½cupcarrots, shredded
1 cupTomatillo Salsa Verde recipe below or ready-made
½ to ⅔cupCreamy Harissa Sauce recipe below or ready-made
1cupCotija cheeseoptional
Creamy Harissa Sauce.
½cupplain Greek yogurt (unsweetened), sour cream, or crème fraîche
⅛ to ¼cupmayonnaiseI use Primal Kitchen avocado-based
2tablespoonsfresh lime juice
¼ to ½teaspoonsriracha sauceadjust to your heat level
½teaspoongarlic powder
Tomatillo Salsa Verde.
1½poundstomatillos
5tablespoonsonion, chopped
2½clovesgarlic, peeled
¼cupfresh cilantro, chopped
1 to 1½tablespoonslime juice
¾ to 1medium-to-largefresh jalapeño (seeded, stemmed, and chopped)adjust to your heat level
½teaspoonkosher 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!