Fish Street Tacos

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Serving: 4

Recipe featured on "Food in 60" Segment with Carrie Taylor, RDN, LDN, RYT and Andrea Luttrell, RDN, LDN. Watch the recipe video here.

Recipe courtesy of Seafood Nutrition Partnership.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees and line baking sheet with parchment paper.

4. Place haddock on lined baking sheet and sprinkle top with chili powder, cumin, garlic powder and kosher salt. Rub seasonings in to cover the top of the fish. Wash hands after handling raw fish. 

5. Bake fish for 13 minutes, or until it reaches 145 degrees with an instant-read cooking thermometer. Using two forks, shred haddock.

6. While fish is baking, prepare green drizzle by blending avocado, lime juice, lime zest, water and salt in a food processor. Thin out with more water if necessary.

7. Build tacos by placing shredded haddock, cabbage, cheese, corn and green drizzle on top of each soft taco shell.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!