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Harissa honey fish tacos

Harissa honey fish tacos

These Honey Harissa Fish Tacos are ready in 30 minutes and topped with a crispy, buttery panko crust - no deep frying required! Sweet, spicy, and full of flavor, they’re perfect for taco night or served over coconut rice for a cozy twist!
5 from 3 votes
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Servings: 4

Ingredients

  • 4 tablespoons unsalted butter 1/2 stick butter
  • 1 cup fresh cilantro leaves chopped
  • 1/2 cup Panko breadcrumbs
  • Kosher salt
  • 1 1/2 pounds cod fillets
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mild harissa, plus more for serving
  • 1 1/2 teaspoons honey
  • 1 large avocado ripe
  • 1/2 cup sour cream
  • 1 lime
  • 12-16 flour or corn tortillas (size depending on appetites)
  • 1 (8 to 10 oz) bag shredded cabbage or coleslaw mix

Instructions

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Melt the butter in a microwave safe medium bowl in 20 second bursts, stirring after each, or in a skillet over medium heat
  • Chop the cilantro. Stir 2 tablespoons of the cilantro, the panko, and a big pinch of salt into the melted butter (do this right in the skillet if you used one to melt the butter).
  • On the prepared baking sheet, coat the cod with the olive oil, harissa, honey, and 1 teaspoon salt. Use your hands to spread them evenly over the fish. Firmly press the panko mixture on top of the fish.
    Harissa honey fish tacos
  • Roast until the fish is opaque and flakes easily with a fork and the panko is golden brown, 10 to 12 minutes. (If the panko hasn't browned, broil it for a few minutes. Turn the oven light on and sit in front of it and watch the whole time - it'll go from being brown to burnt very quickly!)
  • While the fish roasts, in a small bowl, mash together the avocado, sour cream, and 1/2 teaspoon salt. Cut the lime in half and squeeze the juice from one half into the bowl, then taste and add more lime juice as desired.
  • If you have a gas stove, turn a few burners to medium heat, place the tortillas directly on top of the open flames, and cook until just charred, 15 to 20 seconds per side. If you don't have a gas stove, warm the tortillas in a skillet over medium-high heat, working in batches as needed.
  • Use a fork to flake the fish into pieces. Let your crew build their tacos with fish, a bit of cabbage, the remaining cilantro and avocado-lime sauce, and more harissa if they enjoy spice.

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