Mike’s Baked Haddock Fish Tacos: A Delicious and Healthy Recipe

Are you looking for a quick, easy, and healthy weeknight dinner? Look no further than Mike’s Baked Haddock Fish Tacos! This recipe combines the flaky goodness of baked haddock with the vibrant flavors of fresh toppings, all nestled in warm tortillas. It’s a crowd-pleaser that’s perfect for families, friends, or even a solo taco night. This recipe offers a lighter, healthier alternative to traditional fried fish tacos, without sacrificing any of the delicious flavor.

## Why You’ll Love This Recipe

* **Healthy:** Baking the haddock instead of frying it significantly reduces the fat content. Haddock is also a lean source of protein and packed with essential nutrients.
* **Easy:** This recipe requires minimal prep time and uses simple ingredients that you probably already have in your pantry.
* **Flavorful:** The combination of the mild haddock, the zesty lime juice, and the fresh toppings creates a symphony of flavors that will tantalize your taste buds.
* **Versatile:** You can easily customize this recipe to your liking by adding different toppings or spices.
* **Quick:** From start to finish, this recipe takes less than 30 minutes to prepare.

## Ingredients You’ll Need

### For the Haddock:

* 1.5 pounds haddock fillets, skinless
* 1 tablespoon olive oil
* 1 lime, juiced
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste

### For the Tacos:

* 12 corn or flour tortillas
* Toppings of your choice (see suggestions below)

### Suggested Toppings:

* Shredded cabbage or lettuce
* Diced tomatoes
* Diced red onion
* Avocado slices or guacamole
* Cilantro
* Lime wedges
* Sour cream or Greek yogurt
* Salsa (mild, medium, or hot)
* Pickled onions
* Shredded cheese (cheddar, Monterey Jack, or Cotija)
* Spicy mayo (recipe provided below)

### Spicy Mayo (Optional):

* 1/2 cup mayonnaise
* 1-2 tablespoons sriracha (depending on your spice preference)
* 1 teaspoon lime juice
* 1/4 teaspoon garlic powder

## Equipment You’ll Need

* Baking sheet
* Parchment paper or aluminum foil
* Small bowl
* Whisk (for spicy mayo)
* Citrus juicer
* Tongs

## Step-by-Step Instructions

### Step 1: Prepare the Haddock

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. This will prevent the haddock from sticking and make cleanup easier.
2. In a small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. This is your marinade for the haddock.
3. Place the haddock fillets on the prepared baking sheet. Drizzle the marinade evenly over the fish, ensuring that each fillet is well coated. You can also use your hands to gently rub the marinade into the fish.

### Step 2: Bake the Haddock

1. Bake the haddock in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fillets. Thicker fillets will require a longer cooking time.
2. To check for doneness, insert a fork into the thickest part of the fillet. If the fish flakes easily and is no longer translucent, it is cooked through. Be careful not to overcook the haddock, as it can become dry.

### Step 3: Prepare the Toppings

1. While the haddock is baking, prepare your desired toppings. Wash and chop the vegetables, shred the cabbage or lettuce, and prepare any sauces or dips.
2. If making the spicy mayo, whisk together the mayonnaise, sriracha, lime juice, and garlic powder in a small bowl. Adjust the amount of sriracha to your liking.

### Step 4: Warm the Tortillas

1. Warm the tortillas according to package directions. You can warm them in a dry skillet over medium heat, in the microwave, or in the oven.
2. To warm tortillas in a skillet, heat a dry skillet over medium heat. Place one tortilla in the skillet at a time and cook for about 30 seconds per side, or until warmed through and slightly pliable. Be careful not to burn the tortillas.
3. To warm tortillas in the microwave, wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through.
4. To warm tortillas in the oven, wrap a stack of tortillas in aluminum foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.

### Step 5: Assemble the Tacos

1. Once the haddock is cooked and the tortillas are warmed, it’s time to assemble the tacos. Gently flake the baked haddock with a fork into bite-sized pieces. This will make it easier to distribute the fish evenly among the tacos.
2. Place a portion of the flaked haddock in the center of each tortilla. Top with your desired toppings, such as shredded cabbage, diced tomatoes, red onion, avocado, cilantro, lime wedges, sour cream, and salsa.
3. Drizzle with spicy mayo, if desired. Serve immediately and enjoy!

## Tips for the Best Fish Tacos

* **Use fresh haddock:** The fresher the haddock, the better the flavor. Look for fillets that are firm, moist, and have a mild, clean smell.
* **Don’t overcook the haddock:** Overcooked haddock can be dry and tough. Bake it just until it flakes easily with a fork.
* **Warm the tortillas properly:** Warm tortillas are more pliable and easier to work with. They also taste better!
* **Don’t overcrowd the tacos:** Overcrowding the tacos will make them difficult to eat. Use a moderate amount of filling for each taco.
* **Get creative with the toppings:** Experiment with different toppings to find your favorite combination. Consider adding pickled onions, shredded cheese, or a different type of salsa.
* **Make it a meal:** Serve the fish tacos with a side of rice, beans, or a salad for a complete and satisfying meal.

## Variation Ideas

* **Spicy Fish Tacos:** Add a pinch of cayenne pepper to the marinade for a spicier kick. You can also use a hotter salsa or add sliced jalapeños to the tacos.
* **Blackened Fish Tacos:** Use a blackened seasoning blend instead of the chili powder, garlic powder, cumin, and smoked paprika. Blacken seasoning typically contains paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme and other spices.
* **Mango Salsa Fish Tacos:** Top the tacos with a refreshing mango salsa for a tropical twist. Mango salsa can easily be made with diced mango, red onion, jalapeno, cilantro and lime juice.
* **Grilled Fish Tacos:** Grill the haddock instead of baking it for a smoky flavor. Grill the haddock about 4-5 minutes per side or until the fish flakes easily with a fork.
* **Shrimp Tacos:** Substitute the haddock with shrimp. Toss the shrimp with the same marinade and either bake or grill them until pink and opaque. Baking would take about 8-10 minutes at 400F and grilling would take about 2-3 minutes per side.
* **Vegetarian Tacos:** Swap out the haddock for grilled or roasted vegetables like bell peppers, zucchini, and onions. Add black beans for extra protein. Consider adding some crumbled queso fresco.
* **Add a Creamy Sauce:** Beyond spicy mayo, experiment with other creamy sauces like a cilantro-lime crema, avocado crema, or a chipotle aioli. Cilantro-lime crema can be made with sour cream or Greek yogurt, cilantro, lime juice, garlic and salt. Avocado crema can be made with avocado, sour cream or Greek yogurt, lime juice, cilantro, garlic and salt. Chipotle aioli can be made with mayonnaise, chipotle peppers in adobo sauce, garlic, lime juice and smoked paprika.

## Serving Suggestions

Mike’s Baked Haddock Fish Tacos are delicious on their own, but they can also be served with a variety of sides. Here are a few suggestions:

* **Mexican Rice:** A classic side dish that pairs perfectly with tacos.
* **Refried Beans:** Another classic Mexican side dish.
* **Black Beans:** A healthy and flavorful alternative to refried beans.
* **Corn on the Cob:** Grilled or boiled corn on the cob is a refreshing and summery side dish.
* **Coleslaw:** A creamy coleslaw provides a nice contrast to the spicy flavors of the tacos.
* **Guacamole and Chips:** A crowd-pleasing appetizer that’s perfect for sharing.
* **Mexican Street Corn Salad (Esquites):** A deconstructed version of Mexican street corn that’s easy to eat with a fork.
* **Watermelon Salad:** A refreshing and light salad that’s perfect for a hot day.

## Make Ahead Instructions

You can prepare several components of this recipe ahead of time to save time on busy weeknights:

* **Marinade:** The marinade can be made up to 24 hours in advance and stored in the refrigerator.
* **Toppings:** The toppings can be chopped and prepared up to 24 hours in advance and stored in separate containers in the refrigerator.
* **Spicy Mayo:** The spicy mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

When you’re ready to assemble the tacos, simply bake the haddock, warm the tortillas, and assemble the tacos with the prepared ingredients.

## Storage Instructions

* **Cooked Haddock:** Leftover cooked haddock can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
* **Toppings:** Leftover toppings should be stored in separate containers in the refrigerator. They will stay fresh for up to 2 days.
* **Tortillas:** Leftover tortillas should be stored in an airtight container or resealable bag at room temperature. They will stay fresh for up to 1 week.

## Recipe Card

**Mike’s Baked Haddock Fish Tacos**

**Prep Time:** 10 minutes
**Cook Time:** 15 minutes
**Total Time:** 25 minutes
**Servings:** 6

**Ingredients:**

* 1.5 pounds haddock fillets, skinless
* 1 tablespoon olive oil
* 1 lime, juiced
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* 12 corn or flour tortillas
* Toppings of your choice (shredded cabbage, diced tomatoes, red onion, avocado, cilantro, lime wedges, sour cream, salsa, spicy mayo)

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
3. Place haddock fillets on the prepared baking sheet. Drizzle marinade over the fish.
4. Bake for 12-15 minutes, or until fish flakes easily with a fork.
5. Warm tortillas according to package directions.
6. Flake baked haddock into bite-sized pieces.
7. Assemble tacos by placing haddock in tortillas and topping with desired toppings.
8. Serve immediately and enjoy!

## Nutritional Information (Approximate, per taco, without toppings)

* Calories: 250-300
* Protein: 25-30g
* Fat: 10-15g
* Carbohydrates: 15-20g

*Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.*

## Final Thoughts

Mike’s Baked Haddock Fish Tacos are a delicious, healthy, and easy meal that’s perfect for any occasion. With their customizable toppings and quick preparation time, they’re sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a taco night that’s both satisfying and good for you! Enjoy your culinary adventure!