Blackened Haddock Tacos With Spicy Mayo

Blackened Haddock Tacos With Spicy Mayo
Quick and easy way to prepare a fish supper.

Blackened Haddock Tacos With Spicy Mayo
Total Time
20 mins
Course: Main Course
Cuisine: American
Keyword: Everyday Recipes
Servings: 2 people
Author: Gousto
  • 2 Haddock loins
  • 1 tsp smoked paprika
  • 1 tsp ground allspice
  • 1 spring onion
  • 2 tbsp mayonnaise
  • 10 gram fresh coriander
  • 1 tbsp smoky chipotle paste
  • 6 tortilla wraps
  • 1 lime
  • 125 gram cherry tomatoes
  • Olive oil, pepper, salt, vegetable oil
  1. Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6.
  2. Place the tortillas on a baking tray.
  3. Cut the lime in half.
  4. Chop the cherry tomatoes roughly, finely slice the spring onion and chop the coriander including the stalks, reserve a few leaves for garnish. Combine the cherry tomatoes, spring onion and coriander all together on your chopping board. Sprinkle with a little salt and pepper and then chop the lot together roughly until you end up with a rough salsa (this makes it easier to eat!). Add the salsa to a bowl and squeeze half the lime juice over, mix through and set aside.
  5. For the spicy mayo, combine the mayonnaise and chipotle paste with a drizzle of olive oil and set aside.
  6. Combine the smoked paprika and the allspice on a plate with a pinch of salt and pepper and mix together.
  7. Press the haddock into the spice so that it's coated all over.
  8. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the haddock and cook for 3 min, flipping once. Don't be alarmed if the haddock looks like it's burning, it will become 'blackened', which gives it the smoky, charred flavour you want.
  9. Put the tortillas in the oven for 2-3 min, just until they are just warmed through.
  10. Cut the remaining lime half into wedges, as a garnish.

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