Fish Tacos

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.

Ingredients:

  • 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

Method:

  1. 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. 
  2. 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. 
  3. 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. 
  4. Very finely slice the red cabbage mix with the remaining coriander leaves and the vinegar and orange juice, then season to taste.
  5. 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. 
  6. 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.
  7. 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. 
  8. 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.

Published by Amanda Dews

Hello I'm Amanda. I am originally from Yorkshire in the UK but currently live in the Netherlands. I love to cook and bake and spend my time reviewing recipes and planning meals for my family.

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