Grilled Haddock Street Tacos


Prep Time 20 mins
Grill Time 6 mins
Total Time 26 mins
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4
Calories 323 kcal


  • 1 16 oz. bag Wholey® Haddock Fillets thawed if necessary
  • Nonstick cooking spray
  • ¾ tsp Kosher salt
  • ¼ tsp Fresh cracked black pepper
  • ½ Jalapeno pepper seeded and minced
  • 1 cup Seedless watermelon chopped
  • ¼ cup Kiwi chopped
  • ¼ cup Red onion chopped
  • ¼ cup Yellow bell pepper chopped
  • 2 Tbsp Fresh lime juice
  • 1 Tbsp Fresh cilantro chopped
  • 8 4" Street taco flour tortillas
  • ½ cup Queso fresco crumbled


  • Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of haddock with cooking spray; sprinkle with ½ teaspoon salt and black pepper. Place haddock on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer haddock to cutting board; cut fillets lengthwise in half, then crosswise.
  • In medium bowl, toss jalapeño pepper, watermelon, kiwi, onion, bell pepper, lime juice, cilantro and remaining ¼ teaspoon salt. Makes about 1½ cups.
  • On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with haddock, pico de gallo and queso fresco.


Keyword Finfish, Grilling Recipes, Haddock, Party Food