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Jamie Oliver’s tasty fish tacos with game-changing kiwi, lime and chilli salsa

Jamie Oliver’s brand new book is all about balance. In ‘Everyday Super Food’, you’ll find a host of fresh, fabulous recipes to give you all the nutrients you need – and these fish tacos are no exception. “Just one haddock fillet provides us with a source of seven different essential vitamins and minerals, plus this colourful dish gives us three of our 5-a-day,” explains Jamie. (And crucially, they’re downright delicious, too!)

Serves: 2

Cooking time: 35 minutes

Ingredients

100g plain wholemeal flour
2 ripe kiwi fruit
4 spring onions
1 fresh jalapeño or green chilli
1 bunch of fresh coriander (30g)
2 limes
Tabasco chipotle sauce
¼ of a small red cabbage (150g)
1 tablespoon red wine vinegar
½ an orange
1 red or yellow pepper
2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
Olive oil
2 tablespoons natural yoghurt

Method

In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside. 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, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.

To make your tacos, divide the dough into four 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. Cover 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. 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 killer salsa and lime wedges for squeezing over, then devour!

Nutritional information:

Calories: 418kcal
Fat: 10.6g
Saturated fat: 1.8g
Protein: 35.2g
Carbs: 48.3g
Sugar: 16.8 g
Fibre: 8.4g

Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver

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