Tacos de pescado fantásticos con salsa fresca

Ingredientes

• 2 firm, large plaice fillets
• 2 tbsp râs al hânout (spice mix available, for example, at Turkish supermarkets)
• 1/3 head pointed cabbage
• small punnet of cherry tomatoes
• 2 tbsp fresh cilantro
• 1 red onion
• 2 limes
• 1/2 bunch spring onions
• 1 clove garlic
• whole-wheat tortilla wraps
• 1 small pot crème frâiche
• 2 tsp harissa
• olive oil
• salt & pepper

Preparación

1. 1

   1. Start with the fish: cut it into strips about 2 cm wide. Rub the fish with râs al hânout, olive oil and salt and pepper and let it sit for about fifteen minutes. 2. Meanwhile, wash the tomatoes and cilantro and peel the red onion. Dice the tomatoes and onion and finely chop the cilantro and garlic. Combine these in a bowl and season with a little lime juice and salt and pepper. Wash the spring onions and pointed cabbage, slice them finely and put each in separate bowls. The table will soon be full of bowls so everyone can make their own wraps at the table.

2. 2

   3. Make a sauce from a few tablespoons of crème frâiche, some harissa and lime juice. Adjust to taste: if you like more heat, use more harissa; for a fresher, tangier sauce add more lime juice. Heat some olive oil in a frying pan and fry the fish on all sides until the pieces are cooked through. Now it’s time to eat! Take a wrap, place some pointed cabbage on it, then some fish, the tomato-onion mixture, a little sauce and finish with crisp spring onion. Enjoy!