Easy 75 min

Mike's Baked Haddock Fish Tacos

asian european french greek mediterranean middle eastern region russian vietnamese main bread spicy sour savory umami medium fast

Prep

23 min

Cook

52 min

Total

75 min

Ingredients (10)

1 tablespoon olive oil, or as needed g

2 pounds haddock fillets g

2 tablespoons chili powder g

2 tablespoons ground black pepper g

1 (12 ounce) package flour tortillas g

1 (6 ounce) container guacamole g

1 (8 ounce) carton sour cream g

1 head lettuce, shredded g

2 cups shredded Cheddar cheese g

1 (8 ounce) jar pico de gallo or fresh salsa g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.

Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.

Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.

While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.

Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.