HADDOCK TACOS

Haddock Tacos

Serves 4-5

Ingredients

• 2 lbs Haddock 

• ⅓ c Fresh Cilantro, chopped  

• Zest and Juice of 1 Lime

• 2 tbsp Olive Oil

• 1 ½ tsp Chili Powder

• 1 ½ tsp cumin

• 1 ½ tsp onion powder

• 1 ½ tsp garlic powder

• 1 ½ tsp coarse kosher salt

• 1 ½ tsp black pepper

Directions

Heat oven to 400°F.

1. Place haddock on a rimmed baking sheet lined with aluminum foil sprayed with cooking spray.

2. Mix the cumin, chili powder, onion powder, garlic powder, salt and pepper in a small bowl, set aside.

3. Mix the chopped cilantro and lime zest in a small bowl, set aside.

4. Rub olive oil on both sides of the fish.

5. Rub the cumin/chili powder mix on both sides of the fish.

6. Rub the cilantro/zest all on both sides of the fish.

At this point you can cover with aluminum foil and leave in the refrigerator until ready to cook - a great do ahead dish.  I would recommend taking it out and having it sit on the counter for about 10 minutes before baking.

1. Squeeze half of the juice over the fish and bake for approximately 18-20 minutes or until the fish is flaky.

2. Remove the fish, squeeze the other half over the fish and enjoy!

Serve with pico de gallo, avocado crema, rice, beans and tortillas.