Start by rinsing the haddock fillets under cold water. Pat them dry with paper towels. Place them on a cutting board. Brush both sides with olive oil. Sprinkle salt, smoked paprika, and cumin evenly over each fillet. Make sure every bit is seasoned to perfection.

Heat a non-stick skillet over medium-high heat. Once hot, carefully add the seasoned haddock fillets. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove and set aside.

In a mixing bowl, combine the diced Roma tomato, diced mango, red onion, cilantro, lime juice, minced jalapeño, sea salt, and grated ginger. Toss gently to combine. Taste and adjust seasoning if needed. This salsa brings a sweetness that balances the spices from the fish.

In another bowl, mix the sour cream, lime juice, honey, chopped chipotle pepper, adobo sauce, and Himalayan pink salt. Stir until smooth. This sauce adds creaminess and a smoky kick to your tacos.

Warm the tortillas in a dry skillet or directly over a flame until slightly charred. Lay the tortillas flat on a plate. Flake the cooked haddock and place it on each tortilla. Top generously with mango salsa and a dollop of chipotle sour cream.

Your haddock tacos are ready to be enjoyed! Dive right in while everything is fresh and warm.