Easy Haddock Tacos
Prep Time :
10 min.
Cook Time :
15 min.
Total Time :
25 min.
Serves
4
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) |
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! |