Fish = delish in our books. Fish tacos? Now, that’s next-level greatness! Cook up your haddock with a mighty Korean-inspired spice blend, then serve it in warm wheat tortillas with a crunchy slaw and creamy, citrusy mayo drizzle.
Cooking time20 minutes
Calories730 / serving
Allergens: Eggs, Haddock, Sesame, Soy, Wheat
Preheat the oven to 450°F. Thinly slice the scallions. In a medium bowl, make the slaw by combining the cabbage, ½ the scallions, ½ the ponzu and 2 tbsp oil (double for 4 portions); season with ⅓ of the spice blend.
Stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto an oven rack and warm, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
While the tortillas warm, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the haddock fillets dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the haddock to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired.
While the haddock cooks, in a small bowl, combine the mayonnaise and remaining ponzu; season with the remaining spice blend.
Divide the warmed tortillas between your plates. Flake the fish into large pieces and divide evenly between the tortillas. Top with the slaw and remaining scallions. Serve the ponzu mayonnaise on the side. Bon appétit!
Health Canada recommends cooking Fish to a minimum internal temperature of 70°C