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.
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, slowlydrizzle 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).
Set aside. (Toum can be made in advance—it will last up to 4 weeks in the fridge.)
Make Fish
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.
Serve
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.
Recipe Note
*This process can take up to 10 minutes—it’s important not to rush it!
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