Josh & Sue Rose Harissa Fish Tacos are a vibrant, flavour-packed dish. Tender, pan-fried white fish fillets are coated in fragrant rose harissa, served on warm corn tortillas with a fresh, zesty cabbage slaw and creamy harissa-infused sour cream. Garnished with coriander and jalapenos, they make a deliciously spicy meal.

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.