Grilled Haddock Tacos

These grilled haddock tacos are all about balance—flaky, tender fish paired with crisp cabbage for just the right texture. They’re easy to throw together and perfect for a weeknight dinner or a casual backyard taco night. Below I will share how I prepare haddock, but you can feel free to add whatever toppings you would like!

These tacos would also pair perfectly with my corn salsa recipe!

Serves 4 (makes 8 tacos)

Ingredients

For the Haddock

• 1½ lbs fresh haddock fillets, skin removed

• 1½ tbsp olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp kosher salt

• ¼ tsp black pepper

• Juice of ½ lime

For the Toppings

• 2 cups finely chopped green or purple cabbage

• 1 batch of Corn Salsa

• ¼ cup mayonnaise

• 2 tbsp sriracha (adjust to taste)

• Juice of 1 lime

• Salt, to taste

• Scallions or cilantro, for garnish (optional)

For Serving

• 8 small corn or flour tortillas, warmed

• Lime wedges

Directions

1. Prep the Sriracha Lime Drizzle:
   In a small bowl, mix mayo, sriracha, lime juice, and a pinch of salt. Adjust the spice to your liking. Chill until ready to serve.

2. Season the Haddock:
   Pat fish dry and drizzle with olive oil. Sprinkle with paprika, garlic powder, salt, and pepper. Squeeze lime juice over the top and let sit while you heat the grill.

3. Grill the Haddock:
   Preheat an outdoor grill or grill pan to medium-high. Lightly oil the grates. Grill haddock for 3–4 minutes per side, or until it flakes easily and gets a bit of char. Transfer to a plate and gently flake into large pieces.

4. Warm the Tortillas:
   Quickly warm tortillas on the grill or in a dry pan until soft and lightly toasted.

5. Assemble the Tacos:
   Layer each tortilla with a spoonful of chopped cabbage, a few pieces of grilled haddock, a scoop of corn salsa, and a drizzle of sriracha-lime sauce. Garnish with scallions or cilantro if using.

6. Serve and enjoy!
   Serve with lime wedges and extra sauce or salsa on the side.