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Fresh pre-cut ingredients

Spiced Haddock Tacos

with Cranberry, Apple & Red Cabbage Slaw

Cooking time

20 minutes




580 /serving

These resplendent fish tacos will shine Mexican sun right into your day. The delicate haddock is juicy and tender, tossed in a mild yet fragrant spice mix and quickly seared. Then you’ll flake the fish and fold it into fresh wheat tortillas, alongside a bright, fruity cabbage and celery root slaw that includes sliced green apples and dried cranberries. A flourish of cilantro, a smattering of scallions and buen provecho! (That’s “bon appétit” in Spanish.)

We will send you:

  • 4 Haddock fillets
  • 200g Shredded red cabbage
  • 1 Bunch of cilantro
  • 2 Scallions
  • 200g Julienned celery root
  • 114g Green apple slices
  • 30ml White wine vinegar
  • 56g Dried cranberries
  • 60ml Mexican crema
  • 12 Wheat flour tortillas
  • 16g Spiced haddock tacos spice blend (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Contains: Haddock, Milk, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
Salt & pepper
Aluminium foil
Total Fat
20 g
Saturated Fat
6 g
1010 mg
Total Carb
69 g
26 g
33 g
10 g
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Cook the fish
Preheat the oven to 450°F. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
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Mise en place
While the fish cooks, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems. In a large bowl, combine the cranberries, vinegar, white bottoms of the scallion and 2 tbsp oil.
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Warm the tortillas
Stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm, 6 to 8 minutes or until heated through. Keep covered until ready to serve.
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Make the slaw
To the cranberry mixture, add the crema, red cabbage, celery root, apples, ½ the cilantro and ½ the green tops of the scallions; season with S&P to taste.
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Plate your dish
Divide the tortillas between your plates. Flake the fish into large pieces and top the tortillas. Top with the slaw. Garnish with the remaining cilantro and as many remaining green tops of the scallions as you’d like. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.