Fish Tacos Recipe

Combine apple cider vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve.

Place thin lemon slices in a jar or small container and pour the pickling liquid over them so they are fully submerged.

Cover and refrigerate for at least 30 minutes (can be made up to 2 days ahead). Drain before serving.

In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, apple cider vinegar, salt, and black pepper until smooth.

Add green cabbage, red cabbage, carrot, and chopped cilantro to the dressing. Toss until evenly coated.

Taste and adjust seasoning with additional salt or lime juice if needed. Refrigerate while you prepare the fish so flavors meld.

Prep the fish

Cut haddock into 8 pieces (about 3–4 oz each) for individual tacos. Pat pieces dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging station

Place 1/2 cup flour in a shallow dish. In a second dish, whisk eggs with buttermilk. In a third dish, combine panko, 3 tbs flour, cornmeal, smoked paprika, cumin, garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper.

Dredge and bread

Working one piece at a time, dredge a fish piece in the flour (shake off excess), dip into the egg-buttermilk mixture, then press into the panko mixture to coat thoroughly. Place on a tray and repeat with remaining fish.

Fry

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Add fish in a single layer without crowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C) and flakes easily with a fork.

Drain

Transfer cooked fish to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–8 minutes. Alternatively microwave wrapped in a damp paper towel for 20–30 seconds.

Assemble each taco: place a spoonful of slaw on a warm tortilla, top with a piece of breaded haddock, add 1–2 pickled lemon slices (thin), and a squeeze of lime. Add hot sauce if desired.

Serve immediately with extra lime wedges and remaining pickled lemons on the side.