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Seared Haddock Tacos with Red Cabbage and Blood Orange Slaw

Seared Haddock Tacos with Red Cabbage and Blood Orange Slaw

These Seared Haddock Tacos feature flaky, marinated haddock, a zippy cabbage, and blood orange slaw, and a dollop of lush and creamy avocado crema.
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Prep Time 35 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Chili Citrus Haddock
  • 2 haddock fillets
  • ¼ cup blood orange juice
  • 1 lime juiced
  • 2 cloves garlic peeled and thinly sliced
  • 2 tbsp olive oil
  • 1½ tsp chili powder I used chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp honey
  • ½ tsp salt
Red Cabbage and Blood Orange Slaw
  • 2 blood oranges segmented
  • ¼ head red cabbage thinly sliced
  • 1-2 jalapenos thinly sliced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp white vinegar
  • 1 tsp dried oregano
  • 1 tsp honey
  • ½ tsp salt
Avocado Crema
  • 1 avocado peeled, pitted, and coarsely chopped
  • 1 clove garlic
  • ¼ cup full-fat yogurt
  • ½ lime juiced
  • ½ tsp salt
To Assemble
  • ¼ cup fresh cilantro sprigs tightly packed
  • 12 corn or flour tortillas
  • lime wedges to serve

Method
 

For the Haddock
  1. Place the haddock in a wide, shallow vessel and set it a side.
  2. In a small bowl whisk to combine the remaining ingredients and pour the mixture over the fish. Toss to coat the fish in the marinade. Cover and let marinate in the fridge for 30 minutes.
  3. Once the 30 minutes have passed, heat a quarter-sized amount of olive oil in a large non-stick skillet. Sear the fish over medium-high heat on both sides until firm and flaky. About 3 minutes per side. Keep the fish warm until ready to serve.
For the Slaw
  1. While the fish is marinating, make the slaw. Place the cabbage, blood oranges, jalapenos, and garlic in a large bowl. Set aside.
  2. In a small bowl whisk to combine the remaining ingredients. Pour the mixture over the cabbage mixture and toss to coat. Cover and chill until ready to serve.
For the Crema
  1. Place all of the ingredients in a food processor and blitz until very smooth. Transfer the crema to a bowl and chill until ready to serve.
To Assemble
  1. Heat the tortillas briefly in a dry cast-iron skillet until flexible. Transfer to a tortilla warmer and cover to keep warm.
  2. Flake the haddock using a fork and place 2-3 large chunks in a warmed tortilla. Top the fish with a spoonful of slaw, a dollop of crema, and finish with a sprig or two of cilantro. Repeat until all the tortillas have been filled. Serve immediately with beer.