CRUNCHY HONEY HARISSA FISH TACOS

• servings: 4 servings
• total time: 30 minutes

Ingredients

4 tablespoons (½ stick) unsalted butter

1 cup fresh cilantro leaves and tender stems

½ cup panko breadcrumbs

Kosher salt

1.5 pounds cod fillets

1 tablespoon extra-virgin olive oil

2 tablespoons mild harissa, plus more for serving

1.5 teaspoons honey

1 large ripe avocado

½ cup Greek yogurt

1 lime

12 to 16 flour or corn tortillas (depending on appetites.)

1(8- to 10-ounce) bag shredded green cabbage or coleslaw mix

Directions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. Melt the butter in a microwave-safe medium bowl in 20-second bursts, stirring after each, or in a skillet over medium heat.

3. 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).

4. 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.

5. 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 brown to burnt very quickly!)

6. While the fish roasts, in a small bowl, mash together the avocado, sour cream, and ½ 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.

7. 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.

8. Use a fork to flake the fish into pieces. Let your crew build their tacos with fish, a bit of cabbage, the remaining cilantro, the avocado-lime sauce, and more harissa if they enjoy spice.