Mike's Baked Haddock Fish Tacos
Description
These quick and easy baked haddock fish tacos are ready to serve with lettuce, pico de gallo, sour cream, cheese, and guacamole in just over 30 minutes.
Ingredients
•
1 tablespoon olive oil, or as needed
•
2 pounds haddock fillets
•
2 tablespoons chili powder
•
2 tablespoons ground black pepper
•
1 (12 ounce) package flour tortillas
•
1 (6 ounce) container guacamole
•
1 (8 ounce) carton sour cream
•
1 head lettuce, shredded
•
2 cups shredded Cheddar cheese
•
1 (8 ounce) jar pico de gallo or fresh salsa
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2
Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3
Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4
While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5
Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.