Fish Tacos

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #19! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

---

INGREDIENTS

Thawed (or Fresh) Haddock Fillets
Whole Wheat Tortillas
Red Cabbage
Grape Tomatoes
White Onions
Olive Oil
Grapeseed Oil
Tzatziki
Pikliz
Cilantro
Garlic
Za'atar
Black Pepper
Sea Salt

INSTRUCTIONS

STEP 1: Wash and clean the Haddock fillets. Cut into pieces.

STEP 2: Season with za'atar, black pepper, sea salt, and minced garlic. Drizzle with olive oil. Mix together ensuring the entire fillet is coated with the marinade. Cover and put aside.

STEP 3: Wash and prepare the vegetables: thinly slice the red cabbage. Slice the grape tomatoes and dice the onion. Chop the cilantro.

STEP 4: Heat up a pan. Add grapeseed oil to the pan followed by the fish. Sauté until cooked. *Tip* A good sign is flakiness and an opaque colour.

STEP 5: Take fish out of the pan so that it doesn't overcook. Put aside. Heat up the tortilla in the pan if you'd like.

STEP 6: Spread tzatziki on the tortilla. Top with red cabbage, sauteed haddock, grape tomatoes, white onions, and pikliz. Garnish with cilantro and black pepper.

STEP 7: Eat and enjoy!

[Image Description: A zoomed in picture of a fish taco on a white plate. The taco is made with a whole wheat tortilla and is filled with Haddock, red cabbage, red grape tomatoes, white onions, pikliz, and green cilantro.]