Maine Smoked Haddock Fish Tacos with Blueberry Slaw

Introduction

Experience the perfect balance of smoky, seared haddock and a tangy Maine blueberry slaw with these incredible fish tacos. The Arteflame grill delivers superior heat control, locking in flavor with a perfect sear while allowing you to grill everything effortlessly. Ideal for outdoor cooking, this recipe is both flavorful and simple to execute.

Ingredients

• 4 haddock fillets
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup fresh Maine blueberries
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 avocado, sliced
• Lime wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the blueberry slaw

1. In a large mixing bowl, combine the shredded cabbage, blueberries, diced red onion, and chopped cilantro.
2. In a separate small bowl, mix the sour cream, lime juice, honey, salt, and black pepper.
3. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside.

Step 3: Season and grill the haddock

1. Season the haddock fillets with smoked paprika, cumin, salt, and black pepper.
2. Add butter onto the Arteflame flat top cooktop.
3. Place the haddock on the flat cooktop near the center where the heat is higher.
4. Cook for about 3-4 minutes on one side, then flip and cook for another 3 minutes until flaky and opaque.
5. Remove from the grill when the internal temperature reaches 130°F (it will continue cooking off the grill).

Step 4: Warm the corn tortillas

1. Place the tortillas directly on the flat cooktop, flipping after 15-20 seconds.
2. Once warm and slightly charred, remove from the grill and set aside.

Step 5: Assemble the tacos

1. Place a piece of grilled haddock on a warm tortilla.
2. Top with a generous scoop of blueberry slaw.
3. Add sliced avocado and a squeeze of fresh lime juice.
4. Repeat for all tortillas and serve immediately.

Tips

• Use butter instead of oil for better flavor.
• Adjust your cooking area on the Arteflame grill to achieve perfect heat control.
• Always remove fish when it’s 15°F below the final temperature to prevent overcooking.
• Fresh Maine blueberries are best for the slaw, but frozen can work too.

Variations

1. Spicy Cajun Haddock Tacos: Replace smoked paprika and cumin with Cajun seasoning for a spicy kick.
2. Garlic Butter Haddock Tacos: Grill the fish with garlic butter instead of plain butter for a rich, savory flavor.
3. Mango Salsa Haddock Tacos: Swap out blueberry slaw for a fresh mango salsa with lime and jalapeño.
4. Asian-Inspired Haddock Tacos: Use a sesame-ginger slaw instead of blueberry slaw for an umami boost.
5. Sweet and Tangy BBQ Haddock Tacos: Brush haddock with a honey BBQ glaze before grilling.

Best Pairings

• A citrusy IPA or a crisp Sauvignon Blanc
• Grilled corn with lime butter
• Fresh pineapple salsa
• Garlic butter grilled shrimp skewer

Conclusion

This Maine smoked haddock fish taco recipe delivers incredible smoky flavors and a tangy blueberry slaw twist. Utilizing the Arteflame grill ensures perfectly seared fish while grilling everything seamlessly. Enjoy this quick and easy outdoor meal bursting with fresh flavors.