Blackened Fish Tacos with Mango Salsa

Ingredients

• 1 tsp, smoked paprika
• ½ tsp, ground cumin
• 1 tsp, garlic granules
• ½ tsp, sugar
• ¼ tsp, cayenne pepper, optional
• 250g (9oz), white fish fillets (such as cod or haddock)
• 1 tsp, olive oil
• 6, small corn tortillas, to serve
• Salt and black pepper, to taste
• 150g (5½oz), mango, ripe, diced
• 100g (3½oz), avocado, ripe, diced
• ½, red onion, small, finely chopped
• ½, red chilli, finely chopped, optional
• Zest and juice of 1, lime
• 1 tsp, honey
• Large handful of, coriander, chopped
• Greek yogurt (0% or full-fat), to serve
• Lime wedges, to serve, optional
• Feta cheese, to serve, optional

Instructions

1. Mix together the smoked paprika, ground cumin, garlic granules, sugar, cayenne pepper, and a pinch each of salt and black pepper. Coat the white fish fillets in the olive oil, then in the spice mix.
2. Combine the mango, avocado, red onion, red chilli, lime zest and juice, honey and coriander in a bowl and toss gently. Season with salt and black pepper.
3. Heat a non-stick frying pan or griddle pan over a high heat. Cook the white fish fillets for 3 minutes on each side until blackened and cooked through. Set to one side.
4. Warm the small corn tortillas in a dry pan or over a flame, until soft and lightly charred.
5. Spread some Greek yogurt onto each tortilla, flake the blackened fish onto each taco, top with the mango salsa. Serve with lime wedges and feta cheese, if using.