Moroccan-Style Fish Tacos

Moroccan-style fish tacos are a delicious and unique twist on the classic Mexican
dish. With their vibrant flavours and exotic spices, these tacos are a perfect fusion of
North African and Latin American cuisine. In this dish, these spices are used to create a fragrant rub for the fish. The fish is then grilled to perfection, giving it a smoky
and charred flavour that pairs perfectly with the spices. To give these tacos their
signature Moroccan flavour, they are also filled with a variety of colourful vegetables
and herbs. Roasted red peppers, shredded carrots, and fresh cilantro add crunch and
freshness to the dish, while the creamy tang of yogurt sauce balances out the bold
flavours of the spices. When it comes to assembling the tacos, the sky’s the limit.
Some cooks prefer to use traditional corn tortillas, while others opt for flour tortillas
or even lettuce leaves for a low-carb option. Regardless of the choice of wrap, the
result is a delicious and satisfying meal that is perfect for any occasion.

Ingredients:
For the fish:
x 1 lb. white fish fillets, such as cod or tilapia
x 1 tsp. ground cumin
x 1 tsp. smoked paprika
x 1 tsp. ground cinnamon
x Salt and pepper to taste
x 2 tbsp. olive oil
For the citrus-yogurt sauce:
x 1/2 cup plain Greek yogurt
x 1 tbsp. honey
x 1 tbsp. fresh lime juice
x Zest of 1 lime
x Salt and pepper to taste
For the tacos:
x 8 small flour tortillas
x 1 cup shredded cabbage
x 1/2 cup diced tomatoes
x 1/4 cup chopped fresh cilantro
x 1 lime, cut into wedges
Instructions:

1. Preheat your oven to 375°F.
2. Cut the fish fillets into small pieces.
3. In a small bowl, mix together the cumin, paprika, cinnamon, salt, and pepper.
4. Rub the spice mixture onto the fish pieces.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the fish to the skillet and cook until browned and crispy on both sides,
   about 3-4 minutes per side.
7. Remove the fish from the skillet and place it on a baking sheet.
8. Bake in the preheated oven for 5-7 minutes or until cooked through.
9. While the fish is baking, make the citrus-yogurt sauce by whisking together
   the yogurt, honey, lime juice, lime zest, salt, and pepper in a small bowl.
10. Warm the tortillas in the oven or microwave.
11. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla.
12. Add a few pieces of the cooked fish on top of the cabbage.
13. Top with diced tomatoes and chopped cilantro.
14. Drizzle the citrus-yogurt sauce over the top.
15. Serve with lime wedges on the side.