Fast forward to my college years. My friends introduced me to the idea of “Taco Tuesdays.” Every Tuesday, they flocked over to the nearest Del Taco to gorge in their share of cheap tacos. Each of them ate no less than 10 tacos on those days. And that’s not an exaggeration. When I finally came of age to reap the full benefits of happy hours, I explored the wonders of cheap food and cheap booze on a Taco Tuesday, as well as the merriment that ensued. If you still haven’t dabbled on a Taco Tuesday excursion yet, don’t wait any longer! The theme for this month’s Recipe Redux is a healthy recipe that I’m heating up with some smoke or spiciness. The first thing that jumped to mind: harissa. Harissa is having a bit of a ball right now in the food world and on this blog. I know this sounds a bit counterintuitive, but I’m not fan of hot sauces that taste like nothing but hot spice. Anyone can toss in cayenne pepper to a dish for some heat. I crave hot sauces with depth. Heat aside, harissa has hints of cumin, coriander, garlic, caraway, lemon juice, and any other spice you feel like adding in there. In other words, my kind of hot sauce. I intended to make fish tacos with regular harissa, until I saw this green harissa recipe from Half-Baked Harvest. My eyes couldn’t turn away from the gorgeous look of harissa in a green dress. After going through many harissa recipes (both green and red versions), I finally came up with this. So good in fish tacos! You’ll notice that I’ve kept the other flavors of the taco relatively simple because the star of the show is the green harissa. Feel free to add whatever else you want to make these tacos shine. Happy eating! Looking for more recipes with harissa? Try this: One Pot Moroccan Beef Chili
