The crispy haddock, fresh vegetables, and sour lime in these double-shelled tacos make them a great treat. Great for a quick and filling seafood meal!
Ingredients: 2 haddock fillets. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. 1 lime, cut into wedges. Sour cream or salsa optional, for serving.
Instructions: Turn on the oven and heat it up to 400F 200C. You can add salt and pepper to the haddock fillets. First, coat each haddock fillet with flour. Then, dip them in beaten eggs and then in breadcrumbs. Put the haddock fillets that have been breaded on a baking sheet that has been lined with parchment paper. Put the pan in a hot oven and bake the fish for 15 to 20 minutes, or until the fish is fully cooked and the coating is golden. Follow the directions on the package to warm the taco shells while the fish is baking. Remove the fish from the oven and let it cool down a bit after it's done. To make the tacos, stack two warm taco shells on top of each other to make a double shell. Shred the lettuce, cut up the tomatoes and red onion, chop up the cilantro, and put slices of avocado on each taco shell. Haddock fillets that have been baked should be cut up and put on top of the taco fillings. Add wedges of lime to the tacos. If you want, you can serve it right away with sour cream or salsa on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Rossi Mobili