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Cinco de Mayo Recipes: Moroccan Spiced Fish Tacos

Submitted by on May 4, 2017 – 9:31 amNo Comment

Cinco de Mayo recipes - Moroccan Spiced Fish Tacos - North Texas Kids Magazine

Moroccan Spiced Fish Tacos – Cinco de Mayo Recipes

 Creamy hummus and tender salmon seared in harissa makes this taco an unforgettable explosion of fusion flavors in every bite.

Prep time: 30 minutes | Cook time: 15 minutes

Ingredients – Mediterranean Salad

4 medium tomatoes, seeds removed, diced

2 cucumbers, seeds removed, diced

1 white onion, diced

4 sprigs fresh oregano, leaves removed, minced

3 medium lemons, juiced, saving one for the blended dressing

3 sprigs flat leaf parsley

2 cloves garlic, minced

3 tablespoons wine vinegar

4 tablespoons extra virgin olive oil

Kosher salt and pepper to taste

1/2 cup feta cheese, crumbled

Ingredients – Fish

2 pounds wild king salmon fillet, skinned and deboned

1/2 cup harissa spice (available at most specialty grocery stores)

Kosher salt and pepper to taste

4 tablespoons of olive oil for searing

Remaining Ingredients

8 ounce container of plain hummus

2 packages of La Tortilla Factory Hand Made Style Tortillas, Yellow or White Corn

1 small head of red cabbage, shredded

Garnish ideas: Greek yogurt


In a large bowl, combine the tomatoes, cucumbers, onion, oregano and the juice of two lemons. In a blender or bowl, blend or whisk the juice of one lemon, parsley, garlic, wine vinegar, olive oil and salt; feel free to add more olive oil or vinegar to your preferred taste and consistency. Add the dressing to the salad, sprinkle with feta cheese, toss and set aside.

Line two cookie sheets with foil (for easy clean-up). Generously salt the salmon and cut it into evenly sized pieces that are easy to flip with a spatula. Place the cut fillets on to one of the cookie sheets. Coat fillets with harissa spice on both sides. Heat olive oil over medium heat in a frying pan and sear each piece for 5-7 minutes on each side until blackened, placing the finished pieces on to the other cookie sheet. The inside should be light pink, but not raw in the middle. If the inside of the salmon is too raw, you can finish them off in the oven for a few minutes at 350 degrees. Let salmon rest a few minutes before lightly breaking it apart with a fork.

Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides on a hot skillet. Wrap tortillas in a kitchen cloth to keep from getting cold. To build your taco, place a tortilla on a flat work surface and smear with hummus; top with salmon chunks, shredded cabbage, Mediterranean salad and a dollop of Greek yogurt. Fold in half and love!

Recipe courtesy of

La Tortilla Factory (


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