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Grilled Haddock Tacos with Chipotle Mayo

1 people

Delicious haddock meets spicy chipotle mayo for a perfect bite!


  1. 1 cup finely sliced red cabbage

  2. 2 tsp organic evaporated cane juice

  3. 1 tsp sea salt, divided

  4. 1/2 cup apple cider vinegar

  5. 1/3 cup olive oil mayonnaise

  6. 1 1/2 tbsp chopped chipotle pepper in adobo sauce

  7. 1 tbsp fresh lime juice

  8. 1 lb haddock fillet (or other firm white fish)

  9. 1 tsp extra-virgin olive oil

  10. 1 tsp paprika

  11. 1/4 tsp ground black pepper

  12. 8 4-inch corn tortillas

  13. 1 cup diced pineapple

Tags: Haddock, Recipes, Small Bites
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes


  1. Preheat a greased grill or grill pan to medium-high.

  2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar; cover loosely and set aside.

  3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

  4. Brush haddock all over with oil; sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

  5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

  6. Break fish into bite-size pieces; divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar; refrigerate for up to 1 week. Try it in your next quinoa bowl!)

Recipe Note

Recipe by Marianne Wren viaClean Eating