Easy Haddock Tacos

Easy Haddock Tacos

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Serves

4 people

Ingredients

6 Original Medium Tortillas

2 Haddock Fillets

2 1/2 - 3 Cups (150g) Shredded Green Cabbage

2 Cups (200g) Mini Sweet Peppers

1 Lime

1/4 Cup (25g) Roasted Pumpkin Seeds

3 Tbsp. (43ml) Sour Cream

Smokey Ancho Spice (3 tbsp. paprika, 1 tbsp. salt, 1 tbsp. dried ancho or regular chili powder, 1 ½ tbsp. onion powder, 2 tbsp. garlic powder, 2 tsp. cumin, 2 tsp. dried thyme, 2 tsp of dried oregano, 1 tsp. pepper, and 1-2 tsp. of cayenne pepper)

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Instructions

1. Preheat your oven to broil.

2. On a cutting board, zest and quarter the lime. In a small bowl combine sour cream, the zest and juice of ½ a lime and ⅓ of the Smoky Ancho spice mix . In a medium bowl, combine the sweet peppers, a drizzle of oil, and ½ of the Smoky Ancho Spice mix.

3. In a salad bowl. Throw in cabbage, ½ cup of roasted pumpkin seeds and ½ of the lime sour cream mixture and set aside.

4. Rinse haddock fillets, pat dry with paper towel and season with the remaining Smoky Ancho Spice.

5. Place the haddock and sweet peppers on a foil-lined baking sheet. Place in the oven, flipping the sweet peppers halfway through (3 to 4 min). Take the baking sheet out of the oven after 5 to 10 minutes or until the haddock is cooked. Sprinkle the remaining lime zest and juice over the cooked haddock and peppers.

6. While the fish slightly cools, stack and wrap tortillas in aluminum foil and place in the oven for 6 to 8 minutes, or until warm.

7. Divide the tortillas between plates and spread with the remaining lime sour cream sauce. Top each tortilla with the fish, a spoonful of the slaw and the remaining pumpkin seeds. Serve the sweet peppers and any remaining slaw on the side. Bon appétit!
Gadoua<sup>®</sup> Original Medium Tortillas

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Gadoua® Original Medium Tortillas

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