about 12 min
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
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.