These delicious haddock tacos feature flaky fish marinated in a tangy blend of lime juice and vinegar, complemented by the kick of fresh jalapeño. Topped with vibrant shredded cabbage, creamy avocado, and fresh cilantro, they’re wrapped in warm corn tortillas for a perfect bite.
INGREDIENTS
- 4 Tbsp freshly squeezed lime juice, divided
- 1 Tbsp white vinegar
- 4 dashes salt, divided
- 1 fresh jalapeno, chopped finely
- 2 Tbsp olive oil or other plant oil, divided
- 1 1/2 lbs haddock, or other white fish
- 1 cup shredded cabbage
- 1 avocado, peel and pit discarded, cubed
- 1/2 cup chopped, fresh cilantro
- 1 tomato, diced
- cooking spray or oil
- 8 6 inch corn tortillas
DIRECTIONS
In a bowl, combine 2 Tbsp lime juice, vinegar, 2 dashes of salt, jalapeño,
and 1 Tbsp oil.
1. Place the fish on a rimmed dish and pour the lime juice mixture over the fish. Let stand for 20 minutes.
2. In a medium bowl, combine the cabbage, avocado, cilantro, tomato, remaining 2 Tbsp lime juice, the remaining 2 dashes salt, and 1 Tbsp oil. Set aside.
3. Heat a lightly oiled heavy-bottomed skillet over medium heat, and place the fish in the pan.
4. Cook for 3 minutes, flip and cook until the fish is cooked through and just beginning to flake, approximately 3 minutes.
5. To assemble, fill each tortilla with fish and top with cabbage mixture.
Per serving: Calories: 377; Total Fat: 16 g; Saturated Fat: 2 g; Total Carbohydrate: 29 g; Total Sugars: 2 g (Added, 0 g); Dietary Fiber: 7 g; Protein: 32 g; Sodium: 548 mg; Potassium: 919 mg; Calcium: 76 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(Tbsp = tablespoon; lbs = pounds; g = grams; mg = milligrams; mcg = micrograms.)
Source: The Pescetarian Plan, by Janis Jibrin, MS, RD, with recipes by Sidra Forman
Source: Tufts Health & Nutrition Letter. (2025, Feb 25). Haddock Tacos. Retrieved from: https://www.nutritionletter.tufts.edu/subscriber-only/haddock-tacos/
