Pan-Seared Haddock Tacos with Cucumber-Tomato Slaw
Lightly seasoned haddock fillets pan-seared until golden, flaked into warm tortillas with a crisp cucumber-tomato slaw and lime sour cream.
$4.37 a serving at No Frills
$17.49 for whole packages of the 4 store-bought ingredients (3 on sale), divided by 4 servings. That is $14.94 (46%) below their regular prices. Fresh extras and pantry staples are not included.
Prices checked October 6, 2026 across 289 stores.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
At No Frills, prices checked October 6, 2026
The deals this recipe is built on
- High Liner Pan-Sear Selects Traditional Haddock Fillets, 500 g$9.00 $20.49
- Casa Mendosa Original 10" Large Tortillas, 640 g$2.85 $5.29
- President's Choice Tex Mex Shredded Cheese Blend, 320 g$4.99 $6.00
- Roma Tomatoes$0.65, regular price
Ingredients
On sale this week
- Lightly seasoned haddock fillets, 500 g (4 fillets)
- Large soft tortillas, 8 large tortillas (from a 640 g package)
- Shredded Tex-Mex cheese blend, 120 g (about 1 1/4 cups shredded)
- Roma tomatoes, 300 g (3 medium Roma tomatoes), cored and cut into 1 cm dice
- English cucumber, 1 English cucumber (from a 3-count pack), halved lengthwise, seeded and sliced into thin half-moons
Also from the store
- Sour cream, 1/2 cup (125 mL)
- Limes, 2 limes (1 juiced, 1 cut into wedges)
From the pantry
- Olive oil, 2 tbsp
- Chili powder, 1/2 tsp
- Salt, 1/4 tsp
- Black pepper, 1/4 tsp, freshly ground
Steps
Halve the English cucumber lengthwise, scrape out the seeds with a teaspoon and slice it into thin half-moons about 3 mm thick. Core the Roma tomatoes and cut them into 1 cm dice.
Tip: Seeding the cucumber is what keeps the slaw crunchy instead of watery by the time you eat.
Whisk the juice of 1 lime with 1 tbsp of the olive oil, the chili powder, the salt and the black pepper in a large bowl, then add the cucumber and tomatoes and toss to coat. Let the slaw stand for 10 minutes, until the vegetables look glossy and a little dressing has pooled in the bottom of the bowl.
Stir the sour cream with a squeeze of lime in a small bowl until it is loose enough to drizzle from a spoon, then refrigerate it until the tacos are built.
Heat the remaining 1 tbsp olive oil in a large nonstick skillet over medium heat, then lay the haddock fillets in a single layer without crowding them. Sear for 5 to 6 minutes per side, turning once, until the seasoned coating is deep golden and the fish flakes apart when you press the thickest part with a fork.
Tip: Turn each fillet only once; moving them early tears the coating off the fish.
Slide the fillets onto a plate, take the skillet off the heat and break the haddock into large flakes with two forks, four or five pieces per fillet, so the crisp coating stays on the outside of the chunks.
Wipe the skillet clean and set it back over medium heat. Warm the tortillas one at a time for 30 to 45 seconds per side, until they are soft, pliable and puffed with a few brown freckles, then stack them under a clean kitchen towel to stay warm.
Divide the flaked haddock among the warm tortillas, lift the cucumber and tomato slaw out of its dressing with a slotted spoon and pile it over the fish, then scatter the shredded cheese over the top and drizzle with the lime sour cream. Serve two tacos per plate with the remaining lime cut into wedges.
Tip: Leaving the dressing behind in the bowl keeps the tortillas from going soggy on the way to the table.
Nutrition per serving
- Calories
- 840
- Protein
- 36 g
- Carbs
- 82 g
- Fat
- 39 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 1420 mg
Estimated from the ingredients; brands and portions change the numbers.
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