20 min


about 12 min


Serves 4

This is popular in my home as a “self-service” dish – I place all the ingredients on the table and everyone fills their own tacos – it’s a great, healthy dish for the entire family to enjoy.


For the salsa

1 mango, peeled and diced

½ cucumber, diced

A good squeeze of lime juice

Large pinch of salt

For the filling

400g skinless fillets of haddock or any other firm white fish, cut into strips

2 onion, sliced

1 red chilli, finely sliced

¼ tsp paprika

¼ tsp ground cumin

1 lime, zest and juice

Olive oil

Salt and freshly ground black pepper

Corn tortillas, to serve

Lettuce leaves, shredded, to serve

2 tomatoes, sliced thinly, to serve

Coriander leaves or salad burnet, to serve


To prepare the salsa, combine the mango and cucumber together and squeeze over lime juice. Add the salt, stir well and set aside.


To prepare the fish, heat a large frying pan on the Whirlpool hob and add a little oil.


Next add the sliced onions and sauté for about 5 minutes before adding the chilli, cook for about 2 minutes, add the paprika, cumin and season with salt and freshly ground black pepper.


Add the fish strips and sauté until cooked – this will take about 5 to 6 minutes, add the lime zest and juice. Turning the fish strips over once, check the seasoning, adding salt and freshly ground black pepper if required.


Place the corn tortillas in the microwave for 20 seconds to warm up or wrap them in foil and place them in a preheated Whirlpool 6th sense oven at 180C/fan 160C 6th for about 7 to 8 minutes.


To serve, divide the lettuce, tomato and fish between your warm tortillas and spoon over the salsa. Sprinkle over the coriander or salad burnet leaves.

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