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 Time20 minutes
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


  • Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6.
  • Place the tortillas on a baking tray.
  • Cut the lime in half.
  • 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.
  • For the spicy mayo, combine the mayonnaise and chipotle paste with a drizzle of olive oil and set aside.
  • Combine the smoked paprika and the allspice on a plate with a pinch of salt and pepper and mix together.
  • Press the haddock into the spice so that it's coated all over.
  • 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.
  • Put the tortillas in the oven for 2-3 min, just until they are just warmed through.
  • Cut the remaining lime half into wedges, as a garnish.

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