Rose Harissa Fish Tacos
Serves:4 / Preparation: 10 min. / Cooking: 15 min.
1/4 white cabbage, finely shredded
1/4 green capsicum, finely diced.
1 carrot, grated
4 radishes, sliced
Juice of 1 lime
800g firm, skinless white fish fillets
2 tbsp Josh&Sue Rose Harissa
12 small corn tortillas
Coriander, to garnish
Jalapenos, to garnish
Sour cream mixture
200mL Sour Cream
1 tbsp Josh&Sue Rose Harissa
Combine cabbage, capsicum, carrot and radish, sprinkle with lime juice and set aside.
Coat one side of fish with a layer of Rose Harissa and pan fry until cooked through. While cooking fish heat tortillas on low heat in the oven until warmed.
Mix together sour cream and Rose Harissa until combined.
Serve by dividing the cabbage mixture over the tortillas, break up fish and divide evenly over the top of the cabbage mixture. Drizzle with sour cream mix and top with fresh coriander and jalapenos.