If you’re on the hunt for fresh recipes to jazz up your weekly meal plan, Jamie Oliver’s scrumptious fish tacos are just the ticket. This Mexican-inspired dish can be rustled up in a little over half an hour, making it an ideal midweek dinner after a hard day’s graft.
It features one unexpected ingredient that Oliver hails as a complete ‘game changer’ for the dish. Whether you’re cooking for one or feeding a crowd, once you’ve nailed this recipe, it’s sure to become a staple in your kitchen – and the cherry on top is that it ticks off three of your five-a-day veggie targets in one fell swoop.
The popular TV chef first introduced this mouth-watering dish in his book Everyday Super Food, which also inspired a Channel 4 show. His wildcard ingredient truly elevates the tacos, but don’t be taken aback when you spot it on the ingredients list: kiwi.
The kiwi is a nutrient-dense fruit often dubbed a superfood due to its high levels of vitamin C, carotenoids, fibre, and potassium. Not only is it incredibly beneficial for your health, but it’s also utterly delicious, reports the Mirror.
The recipe below serves two, so if you’re catering for more, simply adjust the quantities accordingly.
Jamie Oliver’s fish tacos
Ingredients
- Four spring onions
- Two limes
- 30g fresh coriander
- 150g small red cabbage
- Half an orange
- One pepper – red or yellow
- Olive oil
- Tabasco chipotle sauce
- One tbsp red wine vinegar
- One tbsp natural yoghurt
- One fresh chilli – green or jalapeño
- 100g wholemeal flour
- Two x 120g of white fish – firm like haddock, pin-boned and scaled, with skin on
- Two kiwis
Method
First up, you want to get cracking on making your dough, which isn’t as complicated as you might think. Simply mix your flour in a bowl with 60ml of water, along with a pinch of sea salt, kneading it for a few minutes and then putting it to one side.
Then grab your kiwi fruit and peel off the skin, then cut it in half, before popping it into a large frying pan over medium heat – crucially the pan should be dry. Add the green parts of your spring onions to the pan, and deseed your chilli before adding that too.
Let it heat until lightly scalded, and make sure you keep turning it over every so often, before adding it to your blender, alongside half of the coriander, some of your Tabasco chipotle sauce, and the juice of one lime. Blend all of these ingredients until they are totally smooth before adding salt and pepper, or any other seasonings you fancy.
Grab your red cabbage and chop it as finely as you possibly can and then “scrunch with the remaining coriander leaves and the vinegar and orange juice,” Oliver explains, before next adding salt and pepper.
Then you need the dough we set aside earlier. Split it into four balls, before rolling it out until they are nice and thin. Once you’ve done this you need to cook each of them in a non-stick pan on each side for around a minute. Once they are soft and you can see bubbles they are ready to turn or remove from the pan.
After you’ve taken these off the heat, keep them warm by covering them with a tea towel, before grabbing the white parts of your spring onions and dicing your red or green pepper.
Cut your white fish into strips about 2cm long before coating the spring onions, peppers, and fish in oil and cooking them all on high heat for around four minutes. Remove once the fish has turned a beautiful light gold colour and is cooked all the way through.
Finally, you’ve got to plate this all up – grab your tacos and split the fish and vegetables between them along with a dollop of yoghurt, before adding the red cabbage and the “killer” kiwi salsa you blended earlier. Cut your final lime into wedges so you can squeeze them over your tacos to your taste, before sitting back and tucking straight in.