Moroccan-Spiced Fish Tacos
These Moroccan-Spiced Fish Tacos blend the vibrant flavors of North African cuisine with the beloved Mexican street food format. Featuring fish marinated in aromatic Moroccan spices and topped with complementary fresh ingredients, these tacos offer a unique culinary adventure that's both exotic and approachable.
Equipment
- Small mixing bowls
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Shallow dish or resealable plastic bag
- Food processor (for chermoula sauce)
- Large skillet
- Spatula
- Fork
- Paper towels
- Cutting board
- Chef's knife
Ingredients
- For the Moroccan Spice Mix:
- 2 tablespoons ground cumin
- 1 tablespoon paprika sweet or smoked
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- For the Fish Marinade:
- ½ cup orange juice freshly squeezed
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 tablespoons Moroccan spice mix from above
- 2 cloves garlic minced
- 1 lemon juiced
- For the Fish:
- 1 ½ pounds firm white fish fillets such as cod, tilapia, or mahi-mahi
- 1 tablespoon olive oil for cooking
- For the Tacos:
- 8 small tortillas corn or flour
- 2 cups shredded cabbage or lettuce
- 1 avocado sliced
- ½ cup red onion thinly sliced
- ¼ cup fresh cilantro chopped
- 1 lime cut into wedges
- For the Chermoula Sauce (Optional):
- ½ cup fresh cilantro packed
- ½ cup fresh parsley packed
- 2 cloves garlic
- 1 lemon juiced
- ¼ cup olive oil
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt or to taste
- For the Yogurt Sauce:
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh mint chopped
- ¼ teaspoon salt
Instructions
- For the Moroccan Spice Mix:
- In a small bowl, combine cumin, paprika, coriander, turmeric, cayenne pepper, cinnamon, ginger, salt, and black pepper. Mix well and set aside.
- For the Fish Marinade:
- In a medium bowl, whisk together orange juice, honey, olive oil, 2 tablespoons of the Moroccan spice mix, minced garlic, and lemon juice.
- Place the fish fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring all pieces are well coated.
- Cover or seal and refrigerate for 30 minutes to 1 hour. Do not marinate for more than 2 hours as the acidity can break down the fish too much.
- For the Chermoula Sauce (if using):
- In a food processor, combine cilantro, parsley, garlic, lemon juice, olive oil, cumin, paprika, and salt. Pulse until well blended but still slightly textured.
- Transfer to a bowl, cover, and refrigerate until ready to use.
- For the Yogurt Sauce:
- In a small bowl, mix together Greek yogurt, lemon juice, olive oil, minced garlic, chopped mint, and salt. Stir well and refrigerate until ready to serve.
- Cooking the Fish:
- Remove the fish from the marinade and pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Add the fish to the skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Transfer the fish to a plate and break it into chunks with a fork.
- Assembling the Tacos:
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat in a 350°F (175°C) oven for 5-10 minutes.
- Place a small amount of shredded cabbage or lettuce on each tortilla.
- Top with chunks of the cooked fish.
- Add sliced avocado, red onion, and a sprinkle of fresh cilantro.
- Drizzle with yogurt sauce and chermoula sauce (if using).
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
For a milder version, reduce or omit the cayenne pepper in the spice mix.
The Moroccan spice mix can be made in larger batches and stored in an airtight container for up to 6 months.
If you prefer a crispier fish, you can coat it lightly in flour before pan-frying.
For a gluten-free option, use corn tortillas instead of flour tortillas.
The chermoula sauce is optional but adds an authentic Moroccan touch to the tacos.
You can substitute the yogurt sauce with tahini sauce for a dairy-free alternative.
For a quicker version, you can use a pre-made Moroccan spice blend like Ras el Hanout.
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 32gFat: 16gSaturated Fat: 3gCholesterol: 70mgSodium: 620mgPotassium: 780mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 35mgCalcium: 120mgIron: 2.5mg
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