Spiced haddock tacos with chipotle corn relish. Who doesn’t like tacos? This recipe with haddock, topped with chipotle corn relish is a new take on the classic dish, and is ready in only 40 minutes!
Recipe courtesy Seafood from Norway
Prep and cooking time: 30-40 minutes
Serves: 4
Skill level: Easy
Ingredients
600g haddock fillet
75g polenta flour
1tsp ground cumin
2tsp ground coriander
1tsp paprika
2tbsp olive oil
4 large tortilla wrap
2 avocadoes
1 pinch dried oregano
Sour cream
Relish
300g frozen sweetcorn
125g cherry tomatoes
1/2 red onion
1tbsp chipotle paste
1 bunch coriander leaves
Lime juice
Method
- To make the relish, defrost the sweetcorn, mix with the cherry tomatoes and red onion. Season well, add the lime juice and set aside.
- Mix the polenta and spices together. Season with sea salt and then dip the top of the fish fillets into the mixture.
- Heat the oil in a non-stick frying pan over a medium high heat and fry the fish, crust side down, for 3-4 minutes until golden brown. Flip over and cook for a further 2-3 minutes on the other side until just cooked.
- Warm the tortillas in a dry frying pan and keep warm wrapped in a tea towel.
- Stir the chipotle and coriander into the relish. Gently flake the fish into generous pieces.
- Serve the tortillas with the flaked fish, slices of avocado and the relish with a dollop of sour cream if you like.