Double Decker Fish Tacos
- 6 crunchy taco shells
- 6 soft taco shells
- ½ cup refried beans
- 1 tsp. canola oil
- 1 lb. fresh haddock filets
- Dash of salt
- Dash of black pepper
- ½ tsp. smoked paprika
- Optional toppings: see Chef's Tips
Directions1. Preheat oven to a low broil. Place crunchy and soft taco shells on a baking sheet. Broil 60-90 seconds on each side, until toasted. Spread refried beans on each soft taco shell. Place crunchy taco shell on top and fold soft taco shell up to make a double decker taco shell with the refried beans in between. Set aside. 1. Heat oil in a large skillet set on medium-high heat. Season haddock filet with salt, pepper and smoked paprika on skinned side. Place in hot pan, skin side down first, and sear for 2 minutes on each side, until haddock flakes easily with a fork. Peel skin off and discard. 1. Fill each double decker taco shell with cooked haddock. Top with desired toppings.
Top with diced green chilies, black olives, salsa, diced yellow onion, diced tomatoes, shredded cheese and sour cream.
Calories 250, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 40mg, Sodium 640mg, Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 1g), Protein 18, Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 0% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsMain Dish 20 Minute Meal Hispanic Taco