Fish Tacos – Jamie Olivers Everyday Superfoods
The original recipe is for two so I have amended it for four.
Yesterday Georgina and I made fish tacos for dinner. It was the Jamie Oliver recipe and we have tried a lot of his recipes in the past and they are normally a hit.
I had to substitute the red cabbage in the recipe for lettuce as it was not available to buy here but overall the result was pretty good. I loved the punchiness from the spicy kiwi sauce and my daughter loved making tacos herself for the first time. The only take away I had for my family was that next time I would season the fish, pepper and onion a little more as my youngest did not want to add the sauce to her tacos so found it a little bland.
- 200 g plain wholemeal flour
- 4 ripe kiwi fruit
- 8 spring onions
- 1 fresh jalapeño or green chilli
- 1 bunch of fresh coriander , (30g)
- 2 limes
- Tabasco chipotle sauce
- 1/2 of a small red cabbage , (300g)
- 1 tablespoon red wine vinegar
- ½ an orange
- 1 red or yellow pepper
- 4 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
- Chilli flakes for seasoning
- olive oil
- 2 tablespoons natural yoghurt
- In a bowl, mix the flour and a pinch of sea salt with 120ml of water to form a dough. Knead for a couple of minutes, then put aside.
- For the salsa, peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
- Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
- Very finely slice the red cabbage mix with the remaining coriander leaves and the vinegar and orange juice, then season to taste.
- To make your tacos, divide the dough into eight balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. I spray with a little olive oil then with a tea towel to keep warm.
- Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil and season with a little salt and chilli flakes.
- Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
- Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that punchy salsa and lime wedges for squeezing over.