If there’s one thing I love about Tuesday, it’s that I get to celebrate TACO TUESDAY. I love tacos. I love beef tacos, pulled pork tacos, chicken tacos, veggie tacos, and fish tacos all equally. A taco is a taco is a taco. They’re all delicious! I especially love this Fish Taco Recipe because you can use ANY white fish, like Mahi Mahi, Snook, or even Haddock. Whatever your little taco-loving heart desires, just fill your tortillas up and have at it!
For those who don’t know what Snook is, it’s a local fish we catch in South Florida and it’s so delicious that we have incredibly strict regulations on the size, time frame and amount that we are allowed to catch when fishing in South Florida. They’re sooooo good!
Haddock Fish Taco Recipe
For the fish
¾ pound of your favorite white fish, we use haddock
½ cup Panko or bread crumbs
2 teaspoons avocado or olive oil
salt and pepper to preference
For the tacos
mini tomato blend
fresh, ripe mango
Preheat the oven to 400 degrees. Coat an oven safe baking dish (8×8) with the oil, then dredge the fish through it. Sprinkle on the bread crumbs along with the salt and pepper. Cook until the fish itself is completely white and starts to flake apart and the topping is golden brown.
This typically takes about 10 to 14 minutes, but will vary widely depending on different ovens, sizes and thickness of fish so keep a close eye.
Wash and dry your veggies, prep your mango and avocado by cubing and slicing and then steam or toast your tortillas.
Allow the fish to cool for a few minutes before filling your tortillas with all this goodness.