Ingredients:
- 1 pound Northern Fisheries branded haddock loins
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Vegetable oil for frying
- 8 small flour tortillas
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Optional toppings: sour cream, salsa, hot sauce
Instructions:
Please note all seafood should be cooked to a minimal internal temperature of 145°F
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In a shallow dish, combine the flour, paprika, garlic powder, cumin, salt, and pepper. Mix well.
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Heat vegetable oil in a large skillet or deep fryer to about 350°F (175°C).
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Take each haddock loin strip and coat it evenly in the flour mixture, shaking off any excess.
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Carefully place the coated fish strips in the hot oil and fry for about 3-4 minutes, or until golden brown and crispy. Fry them in batches to avoid overcrowding the skillet.
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Once cooked, transfer the fried fish strips to a paper towel-lined plate to drain excess oil.
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Warm the flour tortillas in a dry skillet or microwave.
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To assemble the tacos, place a few strips of fried fish on each tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro. Squeeze fresh lime juice over the filling.
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Add any optional toppings you desire, such as sour cream, salsa, or hot sauce.
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Serve the fish tacos immediately while they're still warm. Enjoy!
Feel free to customize the toppings and add any additional ingredients you prefer. These fish tacos are best served fresh, but you can also prepare the ingredients in advance and assemble the tacos just before serving.