- 400g haddock, skin removed and pin boned, cut into 4cm chunks
- 3 tablesp. flour
- 1 teasp. cumin
- 1 teasp. smoked paprika
- 3 tablesp. oil
- Salt and freshly ground black pepper
Fish Tacos with Mango and Avocado Salsa
Ingredients
- Salsa
- 1 mango, peeled and cut into 1-2cm cubes
- 1 avocado peeled, and cut into 1-2cm cubes
- 2 scallions, thinly sliced
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, finely diced
- Good handful chopped fresh coriander
- Juice of 1 lime
- 1 tablesp. olive oil
- To serve
- 8 small corn tortillas (15cm-18cm diameter)
- Shredded lettuce leaves
- Hot sauce
- Soured Cream
- Lime wedges
Main
- 400g haddock, skin removed and pin boned, cut into 4cm chunks
- 3 tablesp. flour
- 1 teasp. cumin
- 1 teasp. smoked paprika
- 3 tablesp. oil
- Salt and freshly ground black pepper
Side
- Salsa
- 1 mango, peeled and cut into 1-2cm cubes
- 1 avocado peeled, and cut into 1-2cm cubes
- 2 scallions, thinly sliced
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, finely diced
- Good handful chopped fresh coriander
- Juice of 1 lime
- 1 tablesp. olive oil
- To serve
- 8 small corn tortillas (15cm-18cm diameter)
- Shredded lettuce leaves
- Hot sauce
- Soured Cream
- Lime wedges
Method
Copy TextTo make the salsa: Place the mango, avocado, scallions, garlic, chilli, coriander, lime juice and 1 tablespoon of oil in a bowl. Mix well, season and set aside.
To cook the haddock: Mix the flour, cumin, paprika and a little salt and ground pepper in a bowl. Add the fish and toss until well coated well, set aside.
Heat the remaining 3 tablespoons oil in frying pan. Add the fish and toss to coat with the oil. Cook, stirring occasionally, until the fish is just cooked through, about 3-4 minutes. Lift the fish from the oil and drain on kitchen paper.
To serve: Warm the tortillas as per packed instructions. Add a little shredded lettuce into each taco shell. Then spoon in the haddock and salsa. Top with a spoonful of soured cream and a drizzle of hot sauce. Serve a lime wedge on the side.
The Quality Mark & You
Learn MoreMethod
Copy TextTo make the salsa: Place the mango, avocado, scallions, garlic, chilli, coriander, lime juice and 1 tablespoon of oil in a bowl. Mix well, season and set aside.
To cook the haddock: Mix the flour, cumin, paprika and a little salt and ground pepper in a bowl. Add the fish and toss until well coated well, set aside.
Heat the remaining 3 tablespoons oil in frying pan. Add the fish and toss to coat with the oil. Cook, stirring occasionally, until the fish is just cooked through, about 3-4 minutes. Lift the fish from the oil and drain on kitchen paper.
To serve: Warm the tortillas as per packed instructions. Add a little shredded lettuce into each taco shell. Then spoon in the haddock and salsa. Top with a spoonful of soured cream and a drizzle of hot sauce. Serve a lime wedge on the side.
