These fish tacos are a little bit spicy, kinda sweet with a hint of smokiness. Inspired by the Mexican staple and the deliciousness of Californian Baja fish tacos I decided to make my own healthier version with spiced haddock, mango salsa, shredded iceberg lettuce topped off with sour cream and a sprinkling of chipotle chilli flakes.
They are pretty easy to prepare and make the perfect tropical starter for 4 or a main for 2 with some green plantain crisps (see my recipe here) on the side.
I think you could make this at anytime of the week as it’s so easy and quick. If possible try not to substitute any core ingredients (except my vegan/veggie/fish hating people) in this one especially the corn tacos (buy here if you’re UK based) and chipotle chilli flakes. They really make a difference to the overall flavour! If you are one of the above try using potatoes instead of the fish and coconut yogurt instead of sour cream. Parboil the potatoes, season and then fry in some olive oil. A very good alternative I reckon.
I love using the (naturally) deep blue corn tacos here and the contrast of flavours and colours in this recipe are so striking. It makes for a very satisfying meal even if you’re not the best in the kitchen.
If you are super organised you could prepare the fish (put in the fridge so the flavours to get to know each other) and mango salsa the day before and just put together on the day of cooking. Enjoy!
Serves 2 ( Makes 10 street food tacos)
Prep 45 mins
Cook 15 mins
Total 60 mins
Ingredients
For the fish tacos
260g skinless and boneless firm white fish (such as haddock or cod), cut into 2cm pieces
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
Freshly ground black pepper
Juice of 1 lime and zest
10 small blue corn tacos, buy here
80g iceberg lettuce, shredded
A little olive oil
150ml sour cream, to serve
Chipotle chilli flakes, to serve
Green chillies, thinly sliced and de-seeded (optional)
For the mango salsa
1 medium ripe mango, finely diced
1/2 medium red onion, finely diced
1 small red pepper, finely diced
Handful of fresh coriander, chopped
Juice of 1 lime and zest
Sea Salt, to taste
Method
Prepare the fish first (you can do this part the day before if you like). Cut the fillets into 2 cm pieces and place in a medium size bowl. Season with cumin, paprika, cayenne pepper, sea salt, freshly ground pepper, lime juice and zest. Toss to coat evenly and place in the fridge for 30 minutes.
For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt. Leave to one side.
Heat the corn tacos in a dry hot pan, wrap first in foil and then a tea towel to keep them warm.
Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the fish pieces turning them over after a couple of minutes (cook for 5 -10 minutes).
Assemble the tacos by putting the shredded lettuce on first, followed by the mango salsa, spiced fish, sour cream, chilli flakes and green chilli to serve.
