Cod Fish Tacos with Harissa sauce, smashed avocado, sour cream, and a side salad. This is a fun and extremely tasty option for lunch or dinner.
We had them on our travels last year and now try to have them at home every now and again. With the sun shining, the timing felt right and we washed them down with Traditional Margaritas (No Salt for me). Bex makes an awesome Frozen Orange Margherita too in the blender!
Last year, me and Bex headed across the pond to New York and then flew down to Miami for 5 days in the sun! As soon as this lockdown passes, we’ll be looking to book something similar, so let me know if you have any suggestions. We initially went to Miami on a one-night stopover on a previous holiday and agreed that we’d go back for a longer stay as soon as we had a chance. It’s a long way to go, so with it being not too far on a connecting flight from New York, we thought we’d head down and relax on the beach for a few days.
During our stay, we had lots of wonderful meals, but for a quick and easy lunch/dinner option we kept returning to the fish tacos.
Now with the tacos I’ve made, I had already prepared a Harissa Sauce for the Harissa Chicken meal. I pasted that on to the cod fillets and cooked them in the oven, whilst preparing the rest of the food. If you haven’t pre-made the Harissa Sauce, the ingredients and method are in this post, so look no further. It’s simple to make and tastes amazing. It originated in North Africa and is made up of hot chilli, garlic, pepper, and spice! I love it and would have it with so many meals!
- FOR THE HARISSA SAUCE
- 3 x Red Chillies
- 1 x Tsp Cumin
- 1 x Tsp Smoked Paprika
- 1/2 Chopped Red Pepper1 x Tsp Fennel
- 1 x Tsp Salt
- 2 x Garlic Cloves (Crushed)
- 1 x Lemon Wedge Juice
- 1 x Tbsp White Wine Vinegar
- Drizzle of Olive Oil
- 1 Tbsp Tomato Paste
- FOR THE FISH TACOS
- 6 x Hard Taco Shells
- 2 x Cod Fillets
- 2 x Avocado (Scoop out flesh)
- 1 x Red Chilli (De-seed and finely chopped)
- 1 x Red Onion (1/2 Chopped finely)
- 6 x Cherry Tomatoes (Quartered)
- 1 x Tomato (De-seeded and chopped finely)
- 1 x Spring Onion (Chopped)
- Handful of coriander (chopped)
- Little gem lettuce leaves (Shredded)
- 2 x Tbsp of Sour Cream
- 1/2 Lime (Juice)
- Slice and de-seed the Red chillies and chop into small chunks. Be careful when handling not to touch your face/eyes…they can sting a little.
- Toast off your coriander seeds and cumin seeds on the hob before grinding with a pestle and mortar.
- In a bowl, add your 1/2 red pepper, smoked paprika, fennel, salt, crushed garlic, lemon juice and white wine vinegar. Mix this into a paste with a spoon.
- Put in your tomato puree, Throw in your Red Chillies, a sprinkle of chilli flakes. Either put this into a blender or if you have a hand-blender you can do this in the bowl.
- As you are mixing, drizzle in olive oil until the sauce gets to the right consistency for you. You can add water at this stage if you want to thin the sauce.
- Pre-heat the oven to 180C/356F
- On a chopping board, cut your cod fillets into finger shapes so they slot nicely into your taco shells once cooked. Put them in an oven dish and brush or spoon on the Harissa sauce. Bake this in the oven for 20 minutes, whilst you prepare the rest of the dish.
- For the chunky avocado, remove the stone and scoop out the flesh and put this into a bowl.
- On a fresh chopping board, with a new knife, finely chop half of your red onion, 1 x medium-sized tomato and a handful of coriander. De-seed your red chilli and finely chop this too, throw all of these chopped ingredients into the bowl.
- Squeeze the juice from half a lime and then mash and mix all of the ingredients together, breaking up the avocado.
- For the side salad, you can choose whatever you like. I went with Shredded gem lettuce, cherry tomatoes, the other half of my red onion and some spring onion.
- Once the fish has timer has gone off turn these off and you can start to layer your tacos.
- I put shredded lettuce in the base, then a layer of the chunky avocado and placed a fish piece on the top. With the leftover avocado, I spooned this into my bowl, put on my side salad and added a Tbsp of sour cream.
- We were probably being a little greedy having 3 each - I think 2 would probably be enough!
Amount Per Serving: Calories: 1476Total Fat: 80gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 178mgSodium: 2822mgCarbohydrates: 127gFiber: 38gSugar: 32gProtein: 84g
Thanks for reading my Cod Fish Tacos post and I hope you liked the recipe.