Haddock Fish Tacos | Printable Recipe

Ingredients

Calories: ~260–300 kcal

Protein: ~28–32 g

Fat: ~8–10 g

Saturated Fat: ~1.5–2 g

Carbohydrates: ~18–22 g

Fiber: ~2–3 g

Sugars: ~2–4 g

Sodium: ~450–550 mg

Cholesterol: ~65–75 mg

Omega-3 Fatty Acids: ~400–600 mg

Nutrition values are estimates and may vary based on ingredients used.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the haddock dry. Place on the baking sheet, drizzle with olive oil, and season with chili powder, paprika, garlic powder, cumin, salt, and lime juice.
Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
While the fish bakes, make the slaw by mixing cabbage, grated carrot, lime juice, olive oil, honey, and a pinch of salt in a bowl. Set aside.
Make the sauce by stirring together Greek yogurt, lime juice, garlic powder, and salt to taste.
Warm the tortillas in a dry pan or directly on the stove for a few seconds per side.
Flake the baked haddock into large pieces.
Assemble tacos with haddock, slaw, sauce, and any toppings you like.
Optional for next-day burrito bowls: layer rice or quinoa, beans or corn, leftover haddock, slaw, and sauce, then add toppings.