We adapted our recipe for Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend — to make fish tacos for our friends at Pier 303 Seafood in Enterprise Oregon.
4-5 (about 12 small tacos)
1 lb tilapia or cod filets or other firm white fish
1 TBSP avocado oil (or other vegetable oil with high smoke point)
Cabbage, finely shredded (~2 cups, optional)
Handful fresh cilantro or Italian parsley, roughly chopped
1 TPSP Masi Masa Ras el Hanout Spice Blend
1 head of garlic (about 12 cloves), peeled
1 tsp kosher salt
1 ¾ C neutral oil (grapeseed or sunflower seed best)
Juice from 1 lemon
7 TBSP ice water
Tortilla, pita, or lettuce leaves
Pulse the peeled garlic plus 1 tsp of kosher salt in a small food processor until minced (very small pieces, but not creamy).
Add the lemon juice and pulse a few times till combined.
With the food processor running, slowly drizzle about ¼ cup of the oil from the top opening of the food processor.
Add about 1 TBSP of ice water and keep the processor going.
Continue alternating back and forth between ¼ C of oil with 1 TBSP of ice water until the sauce has thickened and increased in volume (it should look whipped and fluffy).
Preheat oven to broil (or 500°)
Line a rimmed baking sheet with foil and rub with oil
Lay fish on the prepared baking sheet and sprinkle with half of Masi Masa Tas El Hanout Spice Blend (¾ TBSP), flip over and sprinkle with other half (¾ TBSP)
Broil for 10 minutes, or until fish just flakes when tested with a fork.
Gently flake fish into large pieces with a fork. Place in tortilla, pita or lettuce leaves and top with avocado, cilantro or parsley, and drizzle with Toum.
*This process can take up to 10 minutes—it’s important not to rush it!