Tradecraft Tacos Recipe

Prepare fish

Pat haddock fillets dry with paper towels and cut into taco-friendly pieces about 3-4 inches long. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging station

In a shallow bowl whisk together 1/2 cup flour, 1/4 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk 1 egg with 1/2 cup milk until blended.

Coat the fish

Heat 1.5 cups vegetable oil in a heavy skillet over medium-high heat until it registers 350°F (or a small pinch of batter sizzles immediately). Dredge each piece of haddock first in the flour mixture (shake off excess), then dip in the egg-milk, then return to the flour mixture for a light double-coating. Press gently so coating adheres.

Fry the fish

Carefully add coated haddock pieces to the hot oil in a single layer, frying 3-4 minutes per side until golden brown and cooked through (internal temp about 145°F). Transfer to a paper towel-lined plate and sprinkle a pinch of salt while hot. Keep warm in a low oven (200°F) if needed.

Heat a griddle or large skillet over medium heat. Add 2 tbs butter or neutral oil and swirl to coat. Warm each flour tortilla 20-30 seconds per side until lightly blistered and slightly browned in spots, stacking them and keeping covered with a clean towel to stay warm. Warm 6 tortillas total.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 julienned carrot, and 1/2 cup chopped cilantro.

Whisk together 3 tbs lime juice, 2 tbs orange juice, 2 tsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss thoroughly. Let sit 5-10 minutes to soften and marry flavors; taste and adjust salt or citrus as needed.

Spoon the flesh of 1 ripe avocado into a blender or bowl. Add 1/2 cup Greek yogurt, 1 tbs lime juice, 1 tbs water, and 1/2 tsp salt. Blend or vigorously mash until smooth and creamy, adding more water a teaspoon at a time to reach a pourable but thick crema consistency. Taste and adjust salt or lime.

Stir together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, and 1/2 tsp adobo sauce. Taste and add more chipotle for heat if desired.

Assemble tacos: place a warmed tortilla on a plate, spread 1-2 tbs avocado crema down the center, add a piece or two of fried haddock (depending on size), top with 1/3 to 1/2 cup citrus-cilantro slaw, drizzle 1 tbs chipotle mayo, add a couple thin avocado slices if using, and finish with fresh cilantro leaves and a squeeze of lime wedge.

Serve immediately while fish is hot and tortillas are warm. Serve remaining crema, chipotle mayo, and lime wedges on the side.