To make the salsa: Place the mango, avocado, scallions, garlic, chilli, coriander, lime juice and 1 tablespoon of oil in a bowl. Mix well, season and set aside.

To cook the haddock: Mix the flour, cumin, paprika and a little salt and ground pepper in a bowl. Add the fish and toss until well coated well, set aside.

Heat the remaining 3 tablespoons oil in frying pan. Add the fish and toss to coat with the oil. Cook, stirring occasionally, until the fish is just cooked through, about 3-4 minutes. Lift the fish from the oil and drain on kitchen paper.

To serve: Warm the tortillas as per packed instructions. Add a little shredded lettuce into each taco shell. Then spoon in the haddock and salsa. Top with a spoonful of soured cream and a drizzle of hot sauce. Serve a lime wedge on the side.