“Fish Friday”: Closing Out the Lenten Season With a Bit of Spice
With Good Friday approaching, we’re closing out our “Fish Friday” recipe series with a spicy bang. This authentic fish taco recipe is the perfect blend of light and satisfying, featuring refreshing lime and herb notes paired with a burst of Mexican chili flavor.
This week’s “Fish Friday” spotlight circles back to Frostmark’s premium wild-caught haddock fillets—lean and flaky with a hint of sweetness—perfectly balancing the refreshing and spicy elements of the most irresistible fish taco you’ve ever tasted.
Grilled Haddock Fish Tacos with Cilantro Lime Slaw & Mexican Chili Cream
Made with Midnight Sun Wild Caught Pacific Cod loins
Ingredients (Serve 3-4)
Fish
- 1 lb Frostmark Wild Caught Haddock Fillets (thawed and patted dry)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper
- Zest and juice of 1 lime
Mexican Chili Cream
- 1/2 cup sour cream (or Mexican crema)
- 1–2 tsp chili powder (or chipotle powder for smokiness)
- 1 tsp lime juice
- 1 small clove garlic, finely grated
- Salt to taste
For Serving:
- Corn or flour tortillas
- Extra lime wedges
Directions
- 1. Prepare the haddock
Because Frostmark haddock is typically frozen, make sure it’s fully thawed in the fridge and patted very dry—this helps it grill properly instead of steaming.
In a bowl, mix olive oil, spices, lime zest, lime juice, salt, and pepper.
Coat the haddock evenly and let it sit for 10–15 minutes. - 2. Make the slaw
In a large bowl, combine cabbage, carrots, jalapeño, radish, and cilantro.
Toss with lime juice, olive oil, and a pinch of salt.
Let it sit while you cook the fish so it softens slightly and flavors meld. - 3. Make the chily cream
Whisk together sour cream, chili powder, lime juice, garlic, and salt.
Adjust spice level to taste. Chill until ready to use. - 4. Grill the haddock
Preheat grill (or grill pan) to medium-high and lightly oil it.
Place haddock on the grill and cook:
About 3–4 minutes per side
Until opaque and easily flaked
Tip: Haddock is delicate, so flip carefully or use a grill basket if needed.
Once cooked, break into large chunks. - 4. Warm tortillas
Lightly toast tortillas on the grill or in a dry pan until warm and pliable. - 5. Assemble tacos
Layer each tortilla with:
Grilled haddock
Cilantro lime slaw
Drizzle of chili cream
Finish with a squeeze of fresh lime.
Optional upgrades:
Add sliced avocado for creaminess
Sprinkle cotija cheese for a salty finish
Swap chili powder for chipotle in adobo for deeper smoky heat
Notes specific to Frostmark haddock
These fillets are lean and mild, so the marinade and chili cream add needed richness and flavor.
If the fillets are thin, reduce cook time slightly to avoid overcooking.
If they seem fragile, you can grill them on foil for easier handling.
Hungry for more? Don’t fret! Just because our Lent series is drawing to a close doesn’t mean our flow of menu-ready recipes is ending. We’ll see you soon with some spring favorites featuring more of our premium, sustainably caught products.
If you try this recipe—or any from our “Fish Friday” series—snap a photo and tag us on social media @southstreamseafoods. We’d love to hear from you!
Interested in placing Frostmark haddock or another product you’re looking to stock? Southstream can help you decide what fish is best to ask for from your favorite distributors. Check out our ‘Product Lines’ page for more details:.
