1 onion, thinly sliced

1 small jalapeño, seeded and finely chopped

2 tbsp (30 ml) olive oil

1/4 cup (60 ml) lime juice (about 2 limes)

1 1/2 lb (675 g) skinless haddock or cod fillets

2 plum tomatoes, seeded and diced

1/2 mango, peeled and diced (optional)

¼ cup (10 g) cilantro, chopped

8 taco shells

Sour cream, to taste

Salt and pepper

In a large non-stick skillet over medium heat, soften the onion and jalapeno in the oil. Deglaze with the lime juice. Add the fish and cook 2 to 3 minutes per side, depending on the thickness of the fillets, until cooked through. Season with salt and pepper. Break the fish into large pieces with a fork. Add the remaining ingredients and adjust the seasoning.

Spoon the fish mixture into the taco shells. Serve with sour cream.

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