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Tacos au poisson d’aiglefin
Haute teneur en protéines

Tacos au poisson d’aiglefin

By:Larry's Catch 4.7(67 reviews)

Des tacos faciles au poisson de l’aiglefin avec salade de chaux et sauce crémeuse – feuilletés, frais, parfaits pour un souper ou une préparation rapide en famille.

TIME
TIME
30 min
SERVINGS
SERVINGS
6 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingrédients

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  • 4 haddock fillets (2lbs)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • Juice of 1 lime
  • 2 cups shredded cabbage
  • 1 small carrot, grated
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp honey
  • Pinch of salt
  • ½ cup plain Greek yogurt
  • Juice of ½ lime
  • ½ tsp garlic powder
  • Salt to taste
  • 8 small tortillas
  • Avocado (optional)
  • Salsa (optional)
  • Cilantro (optional)
  • Radish (optional)
  • Jalapeños (optional)
  • Cooked rice or quinoa (optional for burrito bowls)
  • Black beans or corn (optional for burrito bowls)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
  4. 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.
  5. Make the sauce by stirring together Greek yogurt, lime juice, garlic powder, and salt to taste.
  6. Warm the tortillas in a dry pan or directly on the stove for a few seconds per side.
  7. Flake the baked haddock into large pieces.
  8. Assemble tacos with haddock, slaw, sauce, and any toppings you like.
  9. Optional for next-day burrito bowls: layer rice or quinoa, beans or corn, leftover haddock, slaw, and sauce, then add toppings.

Nutrition Values

Per serving (200 g)

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

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