New Hampshire Grilled Haddock Tacos

Introduction

Bring a taste of New Hampshire coastal flavor to your backyard with these Grilled Haddock Tacos. Made entirely on the Arteflame Grill, these tacos combine fresh, flaky haddock with crunchy cabbage slaw and a zesty lime crema for a taste explosion in every bite. Grilling on the Arteflame brings out unbeatable texture and flavor you just can’t replicate on the stove or oven. You'll love the simplicity and bold taste of this dish, perfect for any summer cookout or casual weeknight dinner.

Ingredients

• 1.5 lbs fresh haddock fillets
• 8 small corn or flour tortillas
• 1/2 small red cabbage, shredded
• 1/2 small green cabbage, shredded
• 1/4 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup butter (for griddle cooking)
• Zest and juice of 2 limes
• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 tsp garlic powder
• Salt and pepper to taste
• Lime wedges for serving
• Optional: sliced jalapeños, avocado slices

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the soaked napkins in the fire chamber of your Arteflame Grill.
3. Stack your firewood over the napkins, light the paper, and let the fire build up.
4. Wait about 20 minutes until the center grill grate hits ~1,000°F and the outer griddle is at optimal searing temperatures.

Step 2: Prepare the Lime Crema and Slaw

1. In a mixing bowl, combine sour cream, mayonnaise, garlic powder, lime juice, and lime zest. Season with salt and pepper to taste. Set aside.
2. In another bowl, mix red cabbage, green cabbage, carrots, and cilantro. Toss with a few teaspoons of lime juice and a pinch of salt. Set aside.

Step 3: Grill the Haddock

1. Season haddock fillets with salt and pepper.
2. Add butter to the hotter section of the flat cooktop, near the center.
3. Place the fillets on the buttered surface. Let cook 2-3 minutes per side until the fish is flaky and opaque.
4. Remove when internal temp reaches ~130°F (15°F below final target of 145°F).
5. Let rest while you prepare tortillas.

Step 4: Warm the Tortillas

1. Lightly brush the tortillas with butter and place them on the outer ring of the cooktop for 20–30 seconds per side until just warmed and pliable.

Step 5: Assemble the Tacos

1. Flake grilled haddock into large chunks.
2. Layer haddock onto warm tortillas.
3. Add handful of slaw, drizzle with lime crema.
4. Top with optional jalapeños or avocado if desired. Serve with lime wedges.

Tips

• Use butter instead of oil to enhance the flavor of the fish on the flat cooktop.
• Don’t overcook the haddock—pull it at 130°F, as it continues cooking off the grill.
• Position tortillas near the edge of the Arteflame for a gentle, even warm-up.
• Use the natural heat zones of the Arteflame to grill everything simultaneously with ease.
• Leftover lime crema doubles as a great salad dressing or veggie dip!

Variations

1. Spicy Haddock Tacos: Add a sprinkle of cayenne pepper before grilling and top with sliced jalapeños and hot sauce.
2. Mango Slaw Haddock Tacos: Mix diced fresh mango into the cabbage slaw for a sweet tropical flavor.
3. Chipotle Lime Tacos: Replace the garlic powder in the crema with chipotle powder and add roasted corn on top.
4. Greek-Style Tacos: Swap crema for tzatziki and use shredded romaine and diced cucumber instead of cabbage.
5. BBQ Haddock Tacos: Brush haddock with barbecue sauce during the final minute of grilling and use a tangy vinegar slaw.

Best pairings

• A crisp New England IPA or dry Riesling
• Grilled corn on the cob finished with chili butter
• Avocado and black bean salad
• Grilled pineapple slices with a sprinkle of sea salt

Conclusion

Grilling Haddock Tacos on the Arteflame brings out a rustic char and juicy tenderness only this grill can achieve. With every bite of flaky fish, fresh slaw, and creamy lime sauce nestled in a warm tortilla, you’ll savor a true New Hampshire-styled coastal meal. This recipe is built for flavor, ease, and fun—perfect for your next grill session with friends and family.