Haddock Fish Tacos (with Leftover Burrito Bowls)

A fun family dinner that doubles as meal prep. Enjoy fish tacos one night, then repurpose leftovers into burrito bowls the next day.

Ingredients (serves 4–6)

• 1.5 lbs Larry’s Catch haddock fillets
• 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

For the slaw:

• 2 cups shredded cabbage
• 1 small carrot, grated
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp honey
• Pinch of salt

For the sauce:

• ½ cup plain Greek yogurt
• Juice of ½ lime
• ½ tsp garlic powder
• Salt to taste

To serve:

• 8 small tortillas
• Toppings: avocado, salsa, cilantro, jalapeños (optional)

For burrito bowls (next day):

• Cooked rice or quinoa
• Black beans or corn
• Any leftover fish, slaw, and sauce

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Pat haddock dry. Drizzle with olive oil and sprinkle with chili powder, paprika, garlic powder, cumin, salt, and lime juice.
3. Bake for 12–15 minutes, until fish flakes easily with a fork.
4. While fish bakes, mix slaw ingredients in a bowl and set aside. In a separate bowl, stir together sauce ingredients.
5. Warm tortillas. Flake baked haddock and assemble tacos with slaw, sauce, and toppings of choice.

For burrito bowls (next day): Layer rice, beans, leftover haddock, slaw, and sauce. Add avocado, salsa, or extra veggies for a quick, hearty lunch.

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