Ingredients

• 1 tablespoon olive oil , or as needed
• 2 pounds haddock fillets
• 2 tablespoons chili powder
• 2 tablespoons ground black pepper
• 1 , 12 ounce
• 1 , 6 ounce
• 1 , 8 ounce
• 1 head lettuce , shredded
• 2 cups shredded Cheddar cheese
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2. 2 Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4. 4 While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5. 5 Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.

Nutrition per serving