Ingredients
8
8 servings
- •1 tablespoon olive oil, or as needed
- •2 pounds haddock fillets
- •2 tablespoons chili powder
- •2 tablespoons ground black pepper
- •1 (12 ounce) package flour tortillas
- •1 (6 ounce) container guacamole
- •1 (8 ounce) carton sour cream
- •1 head lettuce, shredded
- •2 cups shredded Cheddar cheese
- •1 (8 ounce) jar pico de gallo or fresh salsa
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of the glass baking pan with a thin coat of olive or canola oil.
- Slice fish into 4- to 6-inch long pieces. Place in the prepared pan. Sprinkle with chili powder and black pepper.
- Bake in the preheated oven until fish is cooked through and slightly browned on the outside, about 30 minutes.
- While the fish is cooking, slightly brown the tortillas in a lightly greased frying pan.
- Once the fish is done, take a tortilla and put one or two pieces of fish in the middle. Spread about 2 teaspoons of guacamole and a thin layer of sour cream on the fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Serve.
Nutritional Facts
Per 8 servings
- Calories: 504
- Carbohydrate: 33g
- Fat: 26g
- Fiber: 5g
- Protein: 37g
- Sugar: 3g
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