Growing up in Minnesota, fish tacos weren’t exactly on our regular dinner rotation. We stuck to the basics – fish sticks on Fridays and ground beef tacos when mom wanted something different. It wasn’t until I moved to the coast that I discovered what I’d been missing all those years.
These haddock fish tacos changed my whole perspective on seafood. The flaky white fish takes well to simple seasonings, and unlike the heavy breaded fish I grew up with, it feels fresh and light. Now when my Midwest family visits, this is the first thing they ask me to make – even my dad, who still swears by his fish sticks.
Ingredient Substitutions
For haddock, other firm white fish like cod, pollock, or tilapia can be used interchangeably. These alternatives offer similar textures and mild flavors, maintaining the dish’s integrity. Adjust cooking time slightly based on fillet thickness.
Corn tortillas can be replaced with flour tortillas or lettuce wraps for a low-carb option. Flour tortillas provide a softer texture, while lettuce wraps offer a fresh, crunchy alternative and reduce calorie content.
Vegetable oil can be substituted with olive oil or avocado oil for a healthier fat profile. These oils add subtle flavors and provide heart-healthy monounsaturated fats. Use the same amount as called for in the recipe, but be mindful of lower smoke points when cooking at high temperatures.
| Preparation Time | 60-90 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 75-110 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 60-70 g
- Fat: 90-100 g
- Carbohydrates: 100-110 g
Ingredients
For the fish:
- 1.5 lb haddock fillets (fresh is best for flavor and texture)
For the marinade:
- zest and juice from 1 lime
- 0.5 tsp sea salt
- 1 tbsp chili powder (I prefer McCormick for consistent flavor)
- 0.25 cup vegetable oil (or unflavored avocado oil)
- 2 tsp garlic powder
For assembly:
- 12 corn tortillas (small, taco-sized tortillas work best)
Step 1: Prepare the Marinade
In a small bowl, combine chili powder, garlic powder, salt, oil, and the zest and juice from a lime.
Mix these ingredients thoroughly to form a flavorful marinade.
Step 2: Marinate the Haddock
Place the haddock fish fillets in a shallow baking dish.
Pour the prepared marinade over the fillets, ensuring they are evenly covered.
Cover the dish with plastic wrap and refrigerate for at least an hour to let the flavors infuse.
Step 3: Preheat the Oven
When the marinating time is almost up, preheat your oven to 375°F (190°C) to get it ready for baking.
Step 4: Bake the Haddock
Once the oven is preheated, remove the fish from the refrigerator.
Place the marinated haddock fillets on a baking sheet lined with a silicone mat or parchment paper for easy cleanup.
Bake in the oven for about 15 minutes or until the fish is opaque and flakes easily with a fork.
Step 5: Assemble and Serve
To serve, place the desired amount of baked haddock inside a fresh corn tortilla.
Top with your choice of slaw, onion, avocado, pico de gallo, or any other toppings you prefer.
Enjoy your delicious fish tacos with a burst of fresh flavor!
