Couldn’t find the ingredients I needed for more authentic fish tacos, when I realized the vintage beer in my fridge was too old to be used for beer batter, couldn’t find any corn tortillas at my local grocery store, and the jalapenos I found were too shriveled for human consumption. Which resulted in a healthier but completely non-authentic dinner.
Preheat oven to 350 F, and 400 g haddock in a roasting pan or pyrex dish.
Combine 1 clove of minced garlic, 1 tsp of oregano, crumbled, 1 tsp cumin, 1/4 tsp dry mustard, generous grinding of black pepper, juice of 1 half lime, 2 tbsp olive oil, and brush mixture over 400 grams of haddock (roughly 2 fillets).
Meanwhile, combine 1/3 cup chopped cilantro, 1/2 cup sour cream, juice of 1/2 lime, a couple shakes of hot sauce (I used Bufala), salt and pepper to taste, if desired. Taste the mixture, if it’s a little too tart for your taste, add 1-2 tbsp of mayonaisse.
Shred 3 cups of green cabbage, and place in a serving bowl.
Bake haddock for 15- 17 minutes at 350 F, until the fish flakes.
Remove from oven, and serve with flour tortillas (warmed corn tortillas would be better), shredded cabbage, lime/cilantro/sour cream mixture, store-bought guacamole (homemade would be better, if you have ripe avocados ), salsa & hot sauce.
I had also prepared some basmati rice for a side dish, and discovered I like the fish, lime, cabbage, guacamole and salsa served on rice as much as I like it wrapped in a tortilla.