Follow these steps for perfect results
lime juice
olive oil
chili powder
coriander powder
salt
haddock fillets
green cabbage
thinly sliced
scallions
thinly sliced
red onion
finely chopped
fresh cilantro
coarsely chopped
corn tortillas
warmed
avocado
peeled and cut in wedges
lime
juice of
salt and pepper
Spray a 7x11-inch baking dish with nonstick spray.
In a cup, stir together lime juice, olive oil, chili powder, coriander powder, and salt.
Place the fish in the prepared baking dish in one layer.
Brush the fish with the lime juice mixture.
Cover the dish with plastic wrap and vent one corner.
Microwave on HIGH until the fish is just opaque in the center, about 3 minutes.
Break the fish into flakes.
In a medium bowl, stir together green cabbage, scallions, red onion, and cilantro.
Warm the corn tortillas.
Top each tortilla with about 2 tablespoons of the cabbage mixture.
Add 2 tablespoons of the flaked fish.
Add another 1 tablespoon of the cabbage mixture.
Fold the tortillas in half.
If using avocado, halve, pit, and peel it.
Cut the avocado into wedges and arrange on a plate.
Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.
Serve the tacos with the dressed avocado wedges alongside.
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Use a spicier chili powder for a bolder flavor.
Grill the fish instead of microwaving for a smoky taste.
Everything you need to know before you start
10 minutes
The cabbage slaw can be made ahead of time.
Serve the tacos on a colorful plate with the avocado wedges alongside.
Serve with a side of Mexican rice and beans.
Garnish with a lime wedge.
Pairs well with the flavors of the tacos.
Its acidity complements the fish and lime.
Discover the story behind this recipe
A popular fusion dish blending Mexican and Californian cuisine.
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