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

20g butter

1 tbspn 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 (optional)

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

4 blades of tarragon, finely chopped

1-2 mint leaves, finely chopped

1 tspn agave

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 and oil, 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
• Meanwhile, in a dry frying pan, heat the tortillas. Once ready, put them on 4 serving plate, put a pile of shredded lettuce and some salsa on them, put the fish on top, add a blob of creme fraiche and serve, with some more salsa alongside. You can either eat them with a knife and fork, or fold the in half and eat with your fingers, as is traditional.