1 piece of fish
2 corn tortilla
1 tsp brown sugar
1 tsp olive oil
1 tsp spicy harissa
Make the sauce. Add harissa paste and brown sugar to a bowl and stir.
Slowly drizzle in your olive oil until it reaches a thin consistency.
Thinly slice the cabbage, grate the carrot and prepare the mesclun.
Pan fry your fish for 1-3 minutes each side, depending on how big your fish is.
Heat your tortillas in a pan until warmed through.
Assemble your tacos with your veg and fish and tip with the harissa sauce.