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Let me paint you a picture, it’s a warm summer night, you want something delicious and fresh to feel your family, full of fresh veggies, healthy protein, and that’s fun for everyone. Well grab your plates, and head to the table because I have the recipe for you!
If you’re in the mood for a delicious, easy, family friendly dinner that everyone will love well then you are in for a treat. These panko crusted haddock fish tacos with a homemade spicy tartar sauce is so tasty. Full of veggies, they are a great weeknight meal. Taco Tuesday anyone? And, they are baked which makes them crispy but no extra oil added.
This recipe is so delicious in fact that my husband, who is a total foodie, asked that we make these again only days after making them the first time. And, they are now in the permanent rotation for an easy, but delicious homemade dinner. All the ingredients used in this recipe are pantry and fridge staples that we always have on hand.
One thing I love about making tacos is that they are customizable. So, everyone is able to build the perfect taco to their taste. Love veggies? Load them up! Not a spice fan? Skip the jalapenos. Everyone gets exactly what they want.
These panko crusted haddock fish tacos have all the great tastes of being homemade, but they are so easy that it easily fits into modern living with busy schedules. While I wish I had hours every day to cook, that just isn’t reality. But, being able to make something instead of ordering takeout is not only cheaper, but healthier too.
Tom, my husband, known around here as, The Handsome Hunk and I love cooking together for date night at home. And, we had so much fun making these together. I started out chopping the veggies. Which usually ends with Tom stepping in. While, I will say, we are both good home kitchen chefs, Tom actually has a lot of restaurant experience. Growing up his Dad always owned restaurants and Tom spent a lot of time working in them in his youth. So, I can admit, Tom’s chopping skills are better than mine. And, he always worried I’m going to chop a finger off. In my defense, I have yet to chop a finger off, so pretty good track record if you ask me!
Because, I like my food pretty, we arranged the veggies in a rainbow wheel on our baking stone. But, I will let you in on a secret, it would cook just as well not arranged in a rainbow. The rainbow is pretty fun though! With all the veggies needing to cook too, we cooked longer than the package directions for the fish, about 15 minutes, flip the fish and veggies, and another 15 minutes. It worked perfect, the veggies were cooked to perfection and the fish had a golden brown crust and was moist and delicious inside.
Living in the Pacific Northwest, sustainability in the fishing industry is very important to me when choosing fish at the market. So I was excited to learn about Gorton’s dedication to sustainability. The majority of their fish are wild caught in the Pacific. This was huge for me! I love making sure that our local fishermen are supported. Learn more about Gorton’s sustainability efforts.
Sheet Pan Panko Crusted Haddock Fish Tacos with Spicy Tartar
- 4 filets Gorton's Panko Crusted Haddock
- 1/2 red, orange, yellow & green bell peppers
- 1/2 sweet onion
- 2 tbs garlic salt spice blend
- 3 tbs mayo
- 1 tbs dill relish
- 1 tbs Sriracha
- 8 corn tortillas
- 1/4 cabbage, chopped
- 1 sliced jalapeno
- 1 sliced lime
- 4 tbs shredded cheese
- lime wedges
- Set oven for 425
- Slice bell peppers and onion
- Arrange fish filets, peppers, and onions on an oven safe baking dish
- Bake for 15 minutes, flip, and bake for an additional 15 minutes. (This is a little longer than the package directions because you have all the extra veggies cooking too. You may need extra time, check every couple minutes until veggies are cooked through and the fish is golden brown.)
- While fish and veggies are baking, whip together the spicy tartar sauce. Combine mayo, relish, and sriracha.
- After fish and veggies are cooked, add to corn tortilla with whatever toppings you like, such as chopped cabbage, sliced jalapeno, sprinkle of cheese, squeeze of lime and tartar sauce.