Haddock Fish Tacos with Slaw

As I’ve shared before, J. and I love tacos. They are just such an easy, hand-held vessel for so many different flavors. Living in Florida,  fish tacos are a staple. Nothing quite says “fresh and Floridian” than something you know was caught right out of the Gulf. If we’re out to eat, I love getting tacos with some sort of slaw on top. It’s an easy way to add that crunchy texture to compete against the soft tortilla. So, I decided to take a stab at it at home with some haddock fish tacos.

Haddock Fish Tacos

  • 1 lb haddock (skin removed)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder (more for an extra kick)
  • Salt
  • Pepper
  • 4 small tortillas (I used flour, but I think corn would have worked better)


  • 2 cups thinly sliced cabbage (I bought a pre-sliced bag in the salad section)
  • 1/3 cup sour cream
  • 2 TBSP honey (or agave)
  • 2 TBSP white vinegar
  • 2 TBSP lime juice
  • 2 TBSP cilantro
  • Salt
  • Pepper

Start with prepping your slaw. In a large bowl, add your cabbage. In a small bowl, whisk together the sour cream, honey, white vinegar, lime juice, cilantro, salt and pepper. Pour over the cabbage and toss well to coat. Refrigerate until ready to serve.

Preheat skillet to medium-high. Season your haddock with salt, pepper, and your spices. Spray your skillet (to keep the fish from sticking) and cook the fish for about 4 – 5 minutes per side. Once the fish is cooked, you should be able to break it apart easily with a wooden spatula.

Warm your tortillas, either on a dry skillet for about 2 minutes on medium heat , or zapping them in the microwave for about 20 seconds. (I typically choose the latter option!) Then fill your tortillas with fish and top with your slaw! Add extra lime juice, cilantro, or hot sauce if you so choose!

I’m pretty picky about coleslaw, it’s easy to make it too heavy, or too vinegar-y and pungent. I love the use of sour cream in this recipe as it added that creamy binder with a lighter (and healthier) taste than using mayo. I thought it was a great balance with the honey for a sweet and tangy flavored slaw that paired great with the slightly spicy haddock. I can’t wait to try this slaw on chicken sandwiches and BBQ sliders!


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