Baja Haddock Fish Tacos

What You’ll Need

• 1 lb haddock fillets, cut into strips

• ½ cup organic mayonnaise

• 1 tsp chipotle chili powder (or to taste)

• Zest + juice of ½ lime

• Pinch of salt & pepper

• 2 cups shredded red cabbage

• 3–4 radishes, thinly sliced

• 1 jalapeño, thinly sliced (seeds optional)

• 1 tsp sugar (adjust to balance heat)

• Flour tortillas (4–6)

• 1 tbsp cornstarch

• 1 tbsp Cajun or blackening spice blend

• Oil for pan-frying (avocado, grapeseed, or sunflower oil works great)

Let’s Cook

1. Make the Slaw & Pickled Jalapeños

• Whisk together mayo, lime zest, lime juice, chipotle powder, salt, and pepper to create your smoky crema.

• Toss cabbage, radish, and half the cilantro with a squeeze of lime juice, sugar, salt, and pepper.

• In a small dish, mix jalapeño slices with lime juice, sugar, and a pinch of salt—set aside to quick-pickle.

2. Cook the Haddock

• Pat haddock dry, then season strips with Cajun spice and cornstarch.

• Heat a nonstick skillet over medium-high heat with a splash of oil. Pan-fry haddock strips, turning occasionally, until golden brown and just cooked through (about 6–7 minutes).

3. Warm the Tortillas

• Wrap tortillas in a damp paper towel and microwave 30 seconds until soft and pliable.

4. Assemble the Tacos

• Fill tortillas with crispy haddock, cabbage slaw, drizzle of chipotle mayo, and pickled jalapeños.

• Garnish with cilantro and serve with lime wedges.