Fish Taco Recipe

Prepare fish

Pat haddock fillets dry with paper towels and cut into 8 pieces (about 2 oz each) for tacos. Season both sides lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Set up dredging station

In a shallow bowl whisk the egg with the buttermilk. In a second shallow bowl combine flour, cornmeal, panko, smoked paprika, onion powder, garlic powder, and remaining 0.5 tsp kosher salt and 0.25 tsp black pepper.

Coat fish

Working one piece at a time, dredge each haddock piece first in the flour mixture, shaking off excess, then dip in the buttermilk-egg, and finally press into the breadcrumb mixture to fully coat. Place on a tray while you heat the oil.

Fry fish

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (≈1 cup). Heat over medium-high until oil registers 350°F (or test with a small breadcrumb — it should sizzle). Fry the breaded haddock in batches 2–3 minutes per side until golden brown and cooked through (internal temperature 140–145°F). Transfer to a paper towel-lined plate; squeeze half a lime over the fish.

Combine green cabbage, red cabbage, shredded carrot and chopped cilantro in a mixing bowl. In a small bowl whisk together lime juice, orange juice, mayonnaise, honey, salt and pepper. Pour dressing over cabbage mixture and toss until evenly coated. Let sit at least 10 minutes to marry flavors, tossing once before serving.

In a small bowl stir together mayonnaise, minced chipotle, adobo sauce, lime juice, honey and salt until smooth. Taste and adjust heat—add more minced chipotle for spice or thin with 1–2 tsp water if too thick. Refrigerate until assembly.

In a bowl combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice and salt. Stir and let sit 5–10 minutes for flavors to meld. Taste and adjust salt or lime if needed.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–10 minutes.

Build tacos: spread about 1 tsp chipotle mayo on each tortilla, add a piece of breaded haddock, top with 1/4 cup citrus cabbage slaw, 1–2 tbsp pico de gallo, and a couple slices of avocado if using. Garnish with cilantro leaves and serve with lime wedges.

Serve immediately while fish is hot and crispy. Leftover components (slaw, pico, mayo) can be stored separately in the refrigerator for up to 2–3 days; reheat fish briefly in a 350°F oven to revive crispness.