Blackened Haddock Fish Tacos
Prep Time: 15 minutes
|
Cook Time: 6 minutes
558 Calories
|
4 Servings
Ingredients
1 lb. Haddock
2 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
3 tbsp oil for cooking
8 tortillas for serving, warmed
1 cup chopped ripe mango
1/2 cup chopped tomato
1/4 cup minced red onion
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1 tbsp minced jalapeño
1/2 tsp salt
2/3 cup sour cream
1 chipotle en adobo sauce with 2 tbsp sauce from can
2 tbsp fresh lime juice
1/4 tsp salt
Directions
Step 1
Combine ingredients for chipotle sour cream in a food processor and pulse until smooth. Refrigerate until serving.
Step 2
Stir together ingredients for mango salsa in a small mixing bowl and stir to combine. Refrigerate until serving.
Step 3
Blot moisture from haddock using paper towels. Add haddock to a shallow bowl and season with chili powder, cumin and salt. Use hands to coat fish with seasonings on both sides. Set aside.
Step 4
Heat oil in a large pan over medium-high heat for 2 minutes. Place slices of haddock in hot pan and cook for 3 minutes on each side.
Step 5
Break fish into large chunks and serve on warm tortillas topped with mango salsa and chipotle sour cream.
