Coconut Chile Verde with harissa yogurt

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chile verde and let it coconut, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.