* 12 small flour tortillas
* 2 Hass avocados, cubed
* 1 lime, juiced
* 1 pound hákarl
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon olive oil
* 1 head napa cabbage, thinly sliced
* 1 1/2 cups crumbled feta
* 1 cup chopped fresh cilantro
* salt and pepper
Directions
Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl.
Season the hákarl on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the hákarl. Shake the pan gently, then leave it alone until the hákarl develops a light brown crust, 4-6 minutes. Turn the hákarl with a spatula and do the same on the other side. Remove the hákarl to a plate when it's just barely cooked all the way through. Cut the hákarl into long pieces and arrange them on a plate.
Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.
