Jamie Oliver Fish Tacos recipe is made with wholemeal flour, kiwi fruit, spring onions, fresh chilli, coriander, limes, red cabbage, red wine vinegar, orange, red pepper, firm white fish, olive oil, and natural yoghurt the total time needed is 30 minutes, and it serves 4.
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🧡 Why You’ll Love This Fish Tacos Recipe:
- Fresh and Flavorful: The combination of fresh kiwi, chilli, and coriander in the salsa brings a burst of vibrant flavors that perfectly complement the tender fish, making every bite exciting.
- Quick and Easy: With a total cooking time of only 30 minutes, this recipe is perfect for a speedy yet satisfying weeknight meal that doesn’t compromise on taste.
- Healthy Ingredients: Packed with nutritious ingredients like wholemeal flour, fresh vegetables, and lean fish, these tacos are a healthy choice that doesn’t sacrifice flavor.
- Customizable: This recipe allows for easy customization. You can adjust the heat level with the chilli, switch up the vegetables, or even try different types of fish to suit your preferences.
❓ What Is Jamie Oliver Fish Tacos Recipe?
Jamie Oliver’s Fish Tacos are a delicious dish made with wholemeal flour tortillas, fresh kiwi salsa, spring onions, red cabbage, red pepper, and firm white fish like haddock the tacos feature a delightful combination of crunchy, tangy, and spicy flavors, originating from the Baja California region in Mexico.
🐠 Jamie Oliver Fish Tacos Ingredients
- 100 g 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
🌮 How To Make Jamie Oliver Fish Tacos
- In a bowl, mix flour and a pinch of sea salt with 60ml of water. Knead for a few minutes, then set aside.
- Peel the kiwi, cut in half, and put in a large dry non-stick frying pan on medium heat.
- Add the green halves of the spring onions and the deseeded chilli. Lightly cook everything, turning occasionally.
- Put in a blender with half the coriander, juice of 1 lime, and some chipotle Tabasco. Blend until smooth, then taste and season.
- Finely slice the red cabbage (use a mandolin if you have one, be careful!).
- Mix with remaining coriander leaves, vinegar, and orange juice. Season to taste. Divide the dough into four balls and roll each one thinly.
- Cook each in a non-stick pan for 1 minute on each side until soft and bubbly. Keep warm under a tea towel.
- Slice the white parts of the spring onions. Deseed and dice the pepper. Cut the fish into 2cm strips and toss with the spring onion, pepper, and 1 tablespoon of oil.
- Heat the pan used for the tacos on high and cook the fish mixture for around 4 minutes until the fish is cooked through and golden.
- Divide the yoghurt, fish, and veggies between the warm tacos. Serve with the dressed red cabbage, kiwi salsa, and lime wedges for squeezing over.
💭 Recipe Tips:
- Dry your fish thoroughly before cooking to prevent it from steaming and ensure a crispy texture.
- Warm fresh tortillas on a skillet to improve pliability and enhance flavor, avoiding dryness.
- Adjust chilli amount to control spiciness; reduce seeds and membranes for less heat or add more for extra kick.
- Roll dough to about 2mm thick to cook quickly and hold fillings without breaking.
- Substitute haddock with firm white fish like cod or tilapia, and kiwi with mango or pineapple for variety in salsa.
🍚 What To Serve With Fish Tacos?
Serve fish tacos with sides like Bbq Baked Beans,Jollof Rice, or Panzanella ,Parsley Sauce, Mango Salsa, and Parma Ham And Melon Starter are great accompaniments for a refreshing touch, add a simple Hasselback Potatoes or Pickled Red Onions.
🎚 How To Store Leftovers Fish Tacos?
- In The Fridge. Store leftovers fish tacos in airtight containers in the fridge the fish and salsa last up to 2 days while the tortillas stay fresh for 3 days.
- In The Freezer. Freeze leftovers fish tacos airtight containers for up 1 month.
🥵 How To Reheat Leftovers Fish Tacos?
- In The Oven: Preheat to 180°C (350°F) place leftovers fish tacos on a baking sheet cover with foil and heat for 5 minutes until warmed through.
- In The Skillet: Heat a non-stick skillet over medium heat add leftovers fish tacos cover and warm each side for 2-3 minutes until heated.
- In The Microwave: Place leftovers fish tacos on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes.
FAQ’S
How do you keep fish tacos from getting soggy?
Serve fish tacos immediately after cooking and drain excess liquid from toppings like salsa or slaw use paper towels to pat dry the fish before assembling the tacos.
How do you make fish tacos less spicy?
Reduce or omit the chilli and use milder spices. Substitute jalapeño with bell pepper and add cooling elements like yoghurt or avocado sauce to balance the heat.
What is the best fish to use for fish tacos?
Firm, white fish like cod, haddock, or tilapia are best for fish tacos they hold up well during cooking and have a mild flavour that complements the toppings.
What kind of tortillas are best for fish tacos?
Corn tortillas are ideal for fish tacos due to their authentic texture and flavour warm them on a skillet before serving to enhance pliability and taste.
Can you grill fish for tacos?
Yes, grilling fish adds a smoky flavour and keeps it moist use firm white fish, marinate it, and grill for 3-4 minutes per side until opaque and flaky.
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Jamie Oliver Fish Tacos Nutrition Facts
Amount Per Serving
- Calories: 320 kcal
- Protein: 20g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 5g
- Sodium: 400mg
Jamie Oliver Fish Tacos
Description
Jamie Oliver Fish Tacos recipe is made with wholemeal flour, kiwi fruit, spring onions, fresh chilli, coriander, limes, red cabbage, red wine vinegar, orange, red pepper, firm white fish, olive oil, and natural yoghurt the total time needed is 30 minutes, and it serves 4.
Ingredients
Instructions
- In a bowl, mix flour and a pinch of sea salt with 60ml of water. Knead for a few minutes, then set aside.
- Peel the kiwi, cut in half, and put in a large dry non-stick frying pan on medium heat.
- Add the green halves of the spring onions and the deseeded chilli. Lightly cook everything, turning occasionally.
- Put in a blender with half the coriander, juice of 1 lime, and some chipotle Tabasco. Blend until smooth, then taste and season.
- Finely slice the red cabbage (use a mandolin if you have one, be careful!).
- Mix with remaining coriander leaves, vinegar, and orange juice. Season to taste. Divide the dough into four balls and roll each one thinly.
- Cook each in a non-stick pan for 1 minute on each side until soft and bubbly. Keep warm under a tea towel.
- Slice the white parts of the spring onions. Deseed and dice the pepper. Cut the fish into 2cm strips and toss with the spring onion, pepper, and 1 tablespoon of oil.
- Heat the pan used for the tacos on high and cook the fish mixture for around 4 minutes until the fish is cooked through and golden.
- Divide the yoghurt, fish, and veggies between the warm tacos. Serve with the dressed red cabbage, kiwi salsa, and lime wedges for squeezing over.
Notes
- Dry your fish thoroughly before cooking to prevent it from steaming and ensure a crispy texture.
- Warm fresh tortillas on a skillet to improve pliability and enhance flavor, avoiding dryness.
- Adjust chilli amount to control spiciness; reduce seeds and membranes for less heat or add more for extra kick.
- Roll dough to about 2mm thick to cook quickly and hold fillings without breaking.
- Substitute haddock with firm white fish like cod or tilapia, and kiwi with mango or pineapple for variety in salsa.