Fish tacos are a regular Monday night meal for us. Why? Well, because they’re delicious, healthy, and easy to make. Why Mondays? That boils down to the fact that our community waste collection is on Tuesdays, so I don’t have to have fishy smelling debris in the compost and garbage for more than one night. Seriously, keeping that stuff around makes for poor neighbours!
Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 4-6 people
Ingredients
- 2 Haddock fillets
- 1/4 cup Mexican Seasonings
- Grape seed oil
- 12 Corn tortillas
- 2 cups Coleslaw or sliced cabbage
- 1 Fresh Mango, diced
- 1 Avocado, mashed
- Cilantro, for garnish
- Fresh Jalapeno, seeded and diced
Preparation
- Cut haddock fillets into nugget-sized pieces. Put Mexican Seasonings on a plate; dredge fish pieces in the spice blend so they are well seasoned. Drizzle fish with grape seed oil.
- Preheat a cast-iron griddle pan on the stove top or grill. Cook fish nuggets on hot grill about two minutes per side. Remove to a serving plate. At the same time, wrap tortillas in foil and warm on the grill or in the oven until they are soft and pliable.
- Put one or two fish nuggets in each tortilla, and gently flake them. Top with coleslaw, mango, and avocado. Garnish with fresh cilantro and diced jalapenos.
Tips
- Any type of flaky, mild fish will work with this recipe.
- I always dress my coleslaw for extra flavour and creaminess.
The coleslaw is essential for texture and crunch. - If you want extra heat, keep the seeds in your jalapenos.
- You can use flour tortillas for this if you prefer them. We actually use tortillas that are a blend of corn and flour, giving us more texture and flavour.
- Do not overtoast your tortillas or they will become crispy and crack. No one wants cracked tacos. Microwaving for 60 seconds is always a viable option for flour tortillas.
Let us know how this works for you. We’d love to know your variations. And don’t forget to follow us on Facebook and Instagram for other X-Rated Food ideas and impressions.
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