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Ingredients

6 Tortillas 7 Inches
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)

Easy Haddock Tacos

Prep Time :

10 min.

Cook Time :

15 min.

Total Time :

25 min.

Serves

4

4 Ratings
4 Ratings
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Ingredients

6 Tortillas 7 Inches
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)

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!

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