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Spiced Haddock Tacos with Mango Salsa

Serves 4
Takes 40 mins


These lovely tacos are superb, the creamy, sweet, spicy fish sits beautifully with the zesty, summery salsa, and the sweet, comforting corn tacos

The Fish:-
400g haddock, skinned and pin boned, in 50g chunks
25g butter
2 tbspns olive oil

The Spice Mix:-
2 tspns smoked paprika
2 tspns salt
1 tspn cayenne pepper
2 tspns ground white pepper
1 tspn lime powder
½ tspn dried oregano or epizote

The Salsa:-
1 dried de Arbol chilli, deseeded and very finely chopped
1 just ripe mango, peeled, stoned and diced
1 just ripe avocado, peeled, stoned and diced
Juice of 1 lime
2 spring onion whites, finely chopped
handful of chopped coriander
1 tspn sugar

To serve:-
4 large or 8 small corn tortillas
Half an iceberg lettuce, shredded
2 tbspns crème fraiche

  • Heat the oven to 220C
  • Combine the spice mix ingredients. Set aside
  • Combine the salsa ingredients, taste and season. Set aside
  • Melt the butter, brush it all over the fish chunks, then roll them in the spice mix, making sure it covers all surfaces
  • Heat the oil in an ovenproof frying pan till quite hot. Add the fish pieces and cook for a minute, then turn and cook for another minute. Then put the pan into the oven, and cook for 3½ - 4 minutes, or they are only just cooked. Set aside 
  • In a dry frying pan, heat the tortillas. Once ready, put them on 4 serving plate and spread them with the crème fraiche. Then flake the fish and divide it between the tortillas, and put the lettuce and salsa alongside and serve