Love & Sunday’s Fish Tacos
Raise your hand if you love fish tacos! This delicious recipe from Thanh Phung of Love and Sundays features local haddock, cabbage, carrots, daikon, herbs, and more.
|local haddock fillets|
|1 c||local cabbage|
|1 c||local carrots|
|2 T||apple cider vinegar|
|1 T||sugar or honey|
|to taste||salt and pepper|
|1/4 – 1/2 t||Sriracha|
Preparation time: Approximately 30 minutes
Yields: 4 tacos
- Heat 2 tablespoons of oil in a nonstick pan
- Batter your haddock fillets from Afishionado with your bread crumb of choice and add some extra seasoning to maximize flavour!
- Whisk 1-2 whole eggs with your fork for a few seconds to break the yolk.
- Take your haddock fillets and pat them dry with paper towel
- Dredge your fillets in through the egg wash on both sides and then dredge them through the seasoned bread or panko crumbs. Ensure they are coated well.
- Fry your fish until the sides are golden brown and cooked through. 3-4 minutes per side. Depending on the thickness of your fillets you may have to finish them off in the oven at 350 for 5-7 more minutes. They are cooked when the center of the fish is white, moist and flakey.
- Shred about 1 cup of your cabbage from Noggins’
- Shred about 1 cup of your carrots
- Shred about 1 cup of daikon
- Place your shredded items in a medium bowl and lightly mix
- Add 2 tablespoons of apple cider vinegar
- Add 1 tablespoon of sugar or honey
- Add juice of half a lime
- Add salt and pepper to taste and mix until well combined
- In a bowl add the following and mix well:
- 3 table spoons of Mayo
- 1/4 to 1/2 tsp of Sriracha (scale to taste)
- A squeeze or two of fresh lime juice
- Add your fish bits to your tortilla
- Add a few tablespoons of the tangy slaw made with Noggins Farm cabbage
- Add your sauce
Local Source Guide
Recipe & photography provided by: Thanh Phung