Tulo

Haddock Tacos

Warm corn tortillas filled with flaky golden haddock pieces, purple cabbage slaw, and lime wedges on a wooden board.
Photo by Nate Johnston on Unsplash

Haddock is mild and lean, so a short spice rub and a hot pan or oven give it a golden crust without masking its delicate flavor. A crunchy, lightly dressed slaw and a squeeze of lime cut through the richness and keep every bite from feeling heavy.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 1/4 lb haddock fillets, skinless
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 2 tbsp olive oil
  • 2 cups green cabbage, thinly shredded
  • 1 cup red cabbage, thinly shredded
  • 3 tbsp mayonnaise
  • 3 tbsp lime juice, fresh
  • 8 tortillas corn tortillas
  • 1/4 cup cilantro, chopped
  • 1 lime lime wedges, for serving

Nutrition per serving

Calories
295
Protein
11g
Carbs
30g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the haddock fillets dry with paper towels; this helps the crust form instead of steaming off in the pan.
  2. 2In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, and salt. Rub the spice mix evenly over both sides of the fillets.
  3. 3Make the slaw: in a medium bowl, whisk together the mayonnaise and 2 tablespoons of the lime juice. Add the green and red cabbage and toss to coat. Set aside to soften while the fish cooks.
  4. 4To pan-fry, heat the olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the fillets and cook for 3-4 minutes per side, until the outside is golden and the fish flakes easily with a fork. To bake instead, brush the fillets with the olive oil, arrange on a parchment-lined baking sheet, and roast at 425°F (220°C) for 12-15 minutes.
  5. 5Transfer the cooked haddock to a plate and let it rest for 2 minutes, then break it into large flaky chunks with a fork.
  6. 6Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8-10 minutes.
  7. 7Divide the flaked haddock among the warm tortillas. Top with the slaw, a scattering of cilantro, and the remaining tablespoon of lime juice.
  8. 8Serve immediately with extra lime wedges on the side.

Tips & variations

  • Swap haddock for cod or pollock with no other changes; all three are mild, flaky whitefish that cook the same way.
  • Add a drizzle of hot sauce or a spoonful of pickled jalapeños for heat, the mild fish can handle a lot of it.
  • Char the tortillas directly over a gas flame for a few seconds per side for a smoky edge instead of just warming them.
  • Swap the mayo-lime slaw for a simple squeeze of lime and shredded cabbage if you want something lighter.

Storage & reheating

Store cooked haddock and slaw separately in airtight containers in the refrigerator for up to 2 days; the slaw will soften further but stays crisp enough to use the next day. Reheat the fish gently in a covered skillet over low heat or in a 300°F (150°C) oven for about 8 minutes, just until warmed through, since high heat will dry it out. Assemble tacos fresh; tortillas and slaw don't hold up well pre-filled.

Tips from the Tulo kitchen

  • Toast the spice mix in a dry pan for 30 seconds before rubbing it on the fish for a deeper, less raw-spice flavor.
  • If the fillets are very thin, reduce the pan-fry time to about 2 minutes per side, they overcook fast once flaking starts.

FAQ

Can I use frozen haddock for this recipe?

Yes, thaw it fully in the refrigerator overnight and pat it very dry before seasoning; frozen fish holds extra moisture that will steam off and prevent a good crust.

What's the best tortilla for haddock tacos?

Corn tortillas hold up better against the moist fish and slaw than flour tortillas, and their flavor pairs better with the chili-lime seasoning.

How do I know when the haddock is done?

The flesh turns from translucent to opaque white and separates into flakes when pressed with a fork; this usually happens right around 3-4 minutes per side in a hot pan or 12-15 minutes at 425°F (220°C) in the oven.

Can I make the slaw ahead?

Yes, the cabbage mix can be made up to a day ahead and refrigerated; it actually softens slightly and takes on more lime flavor as it sits.

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