Harissa Fish Tacos

To end our Harissa week…we give you blackened Harissa Fish Tacos.

Again, thanks to my friend Chip Gorman who introduced me to this seasoning.

The blackened seasoning for the fish was a mix of fresh ground black pepper, harissa seasoning, Flat Iron Grill peppers, Habanero sea salts and Kevin’s Creole seasoning. All these were dusted, then pressed into two halibut fillets, but any fish would do.

For the base, we had avocado oil heated up, then diced onions added. When they were cooking we added turmeric and cumin and black pepper. Diced garlic was added when the spices came to peak, and then a can of drained low sodium black beans. These simmered while the fish cooked.

On the Blackstone griddle (best birthday present ever) we cooked the first half of the seasoned fish in avocado oil. Upon flipping, the tortillas went onto the hot griddle.

Construction was easy. A tortilla, the black bean mix, cabbage slaw, the fish, pico-de-gio, guacamole. This was topped with a lime creama. A mix of sour cream, lime juice, dill and cilantro. The dill, cilantro came from the garden. This was topped with Italian parsley, again fresh from the garden.

The result was a perfect fish taco.