Step 1

Combine ingredients for chipotle sour cream in a food processor and pulse until smooth. Refrigerate until serving.

Step 2

Stir together ingredients for mango salsa in a small mixing bowl and stir to combine. Refrigerate until serving.

Step 3

Blot moisture from haddock using paper towels. Add haddock to a shallow bowl and season with chili powder, cumin and salt. Use hands to coat fish with seasonings on both sides. Set aside.

Step 4

Heat oil in a large pan over medium-high heat for 2 minutes. Place slices of haddock in hot pan and cook for 3 minutes on each side.

Step 5

Break fish into large chunks and serve on warm tortillas topped with mango salsa and chipotle sour cream.