- 1.
Finely grate the zest from the mandarin and tip into a bowl. Squeeze in the juice. Add 1 tbsp caster sugar and 1 tsp sea salt. Stir to mix.
- 2.
Peel and finely slice the red onion. Stir into the mandarin pickling brine. Leave to marinate for 30 mins.
- 3.
Finely slice the lettuce into shreds. Halve the pepper. Scoop out the sides and white bits. Finely slice it.
- 4.
Chop the fish into bite-size chunks. Pop in a bowl with 1 tsp cumin, a pinch of chilli powder and some salt and pepper. The chilli powder is hot, so use as much or as little as you like. Turn to coat in the spices.
- 5.
Set your oven to its lowest temperature. Wrap the tortillas up in a square of foil and pop them in the oven to just warm through a little.
- 6.
Warm a large frying pan for 1 min over a medium heat. Add 1 tbsp olive oil and the haddock. Fry for 5-6 mins, gently turning the fish now and then so it cooks through and is a little browned. When the flesh is opaque and flakes easily, it’s ready. Scoop into a heatproof dish and keep warm in the oven.
- 7.
Add the pepper to the frying pan with ½ tbsp oil. Stir fry for 5 mins till softened and a little browned. Scoop into a separate bowl. Lay a warm tortilla on a plate and top with a little shredded lettuce, haddock, pepper and pickled onions with a drizzle of the brine. Repeat with the other tortillas. Serve straight away.