Bright & Zesty Fish Tacos

Prep time : 10 minutes | Cook time : 5 minutes | Makes 3-4 servings

Just made these fish tacos and I’m sitting here thinking… why don’t I make these more often?! They’re quick, messy, kind of fancy without trying, and honestly, you can throw in whatever you’ve got in the fridge and it still works. The pan does all the work, the tortillas get that perfect little golden touch, and the avocado salsa? Pure magic. Fast, flexible, and somehow way more exciting than your usual weeknight dinner, definitely making these a regular.

And did I mention it makes limited dishes? Because that alone is reason enough.

I love how adaptable these are. Small tortillas? Use those. Big ones like I had here? Perfect. Ideally I’d grab the small ones, but my goal this year is to actually finish what’s in my pantry before buying more of the same thing, so this version happened because I had leftover cabbage mix, large tortillas, and frozen haddock waiting in the freezer.

I’ve really been trying to keep the freezer stocked with good quality meats and seafood for moments like this - when you want something fresh and satisfying without running to the store. Honestly, this was a clean-out-the-fridge dinner that turned into a why-don’t-I-make-this-more-often kind of meal.

INGREDIENTS

Fish

• 2 fillets haddock

• Taco seasoning

• Olive oil

Tortillas

• Soft tortilla shells, any size

Guac Salsa

• 1 ripe avocado

• 1/4 cup chopped yellow onion

• 1/2 cup chopped fresh tomatoes

• 1/2 cup fresh cilantro, chopped

• 1 large garlic clove, minced

• Juice of 1/2 lime

• Salt & pepper to taste

Cabbage Mix

• Store-bought coleslaw mix or

• Finely shredded green cabbage, purple cabbage, kale & carrots

Creamy Garlic Lime Sauce

• 1/2 cup mayo

• 4 garlic cloves, minced

• Juice of 1/2 lime

• Salt & pepper

• Paprika or sriracha (optional, for heat)

INSTRUCTIONS

1. Heat a dry stainless steel pan over medium heat and warm each tortilla until lightly golden with a few toasted spots. Set aside wrapped in a clean towel or placed in the oven to stay warm.

2. Heat olive oil in the same pan over medium heat. Season the fish generously with taco seasoning. Place the fillets in the pan and cover with a lid. Do not flip. Cook for about 2-3 minutes, until the fish begins to flake apart easily. Remove from heat and set aside.

3. In a bowl, combine avocado, onion, tomatoes, cilantro, garlic, lime juice, salt, and pepper. Stir gently to combine while keeping some texture.

4. If not using store-bought, finely shred green cabbage, purple cabbage, and carrots. Toss together.

5. Stir together mayo, garlic, lime juice, salt, pepper, and paprika or sriracha if using. Adjust seasoning to taste.

6. Layer warm tortillas with flaky fish, cabbage mix, a spoonful of guac salsa, and drizzle with creamy garlic lime sauce.