Jamie Oliver Blackened Fish Tacos

Jamie Oliver Blackened Fish Tacos

Ingredients Needed

For the Fish Tacos:

  • 300g / 10.5oz white fish (cod or haddock), skin off and pin-boned
  • 1 bunch spring onions, trimmed
  • 4 soft corn tortillas (Nagual brand recommended)
  • 1 lime, cut into cheeks
  • 1 clementine, cut into cheeks

For the Pineapple Crema:

  • 60g / ¼ cup Japanese mayonnaise
  • 50g / ¼ cup tinned or fresh ripe pineapple, finely chopped

For the Umami Paste:

  • 2 fresh red chillies, chopped (deseed if you like)
  • 4 garlic cloves, peeled
  • 100g / 3.5oz tomato paste
  • 1 tbsp runny honey
  • 10g / ⅓oz dried wild mushrooms
  • 2 tsp chipotle chilli flakes
  • 1½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 tsp fine sea salt
  • 80ml / ⅓ cup olive oil

How To Make Jamie Oliver Blackened Fish Tacos

  1. Blend the Umami Paste: Start by blending all the umami paste ingredients in a blender or food processor. You want a thick, smooth paste—add a splash of water or extra oil if needed to get it moving.
  2. Marinate the Fish: Place the fish in a bowl and coat it with 3 tablespoons (40g) of the umami paste. Set aside to marinate while you prep the rest of the ingredients.
  3. Mix the Pineapple Crema: In a small bowl, stir together the Japanese mayo, finely chopped pineapple, and 2 tablespoons (30g) of the umami paste. This will be your sweet, tangy topping for the tacos.
  4. Char the Spring Onions: Heat a large non-stick frying pan over high heat. Toss the spring onions in a little oil and salt, then char them for about 2 minutes per side until smoky and blistered. Slice into bite-sized pieces.
  5. Warm the Tortillas: Place the corn tortillas in the same hot pan and warm them 1–2 minutes per side. Keep them warm and covered on a board or plate.
  6. Cook the Fish: Add a touch of oil to the pan. Lay the fish pieces in a single layer and cook undisturbed for 2–3 minutes until a dark crust forms. Toss or flip gently and cook another 30 seconds until just cooked through.
  7. Assemble Your Tacos: Spread a spoonful of pineapple crema on each tortilla. Top with pieces of blackened fish and scatter over the charred spring onions. Serve with lime and clementine cheeks for a fresh squeeze of citrus at the table.
Jamie Oliver Blackened Fish Tacos
Jamie Oliver Blackened Fish Tacos

Why I Love This Recipe

I made these on a weeknight and was amazed how fast and flavorful they turned out. The umami paste is a total game changer—it adds depth and a smoky kick that transforms simple white fish. My family loved them, and we all ended up building our tacos right at the table.

Recipe Tips

  • Let the fish marinate at least 10 minutes for the flavors to soak in.
  • Don’t flip too early—you want that perfect blackened crust.
  • Toast the tortillas directly on a flame for even more flavor.
  • Citrus is key! The lime and clementine bring everything into balance.
  • Use Japanese mayo if you can—it’s richer and tangier than standard mayo.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the fish cool to room temperature, then store it in an airtight container for up to 2 days. Keep tortillas and crema separate for best results.
  • Reheat: Warm the fish in a non-stick pan over medium heat for 2–3 minutes per side. Heat tortillas in a dry pan or directly over a flame for 30 seconds.

FREQUENTLY ASKED QUESTIONS

  • What fish works best?
    Firm white fish like cod, haddock, tilapia, or even halibut hold up best when seared.
  • Can I use flour tortillas instead of corn?
    Totally, though corn tortillas offer a more authentic texture and flavor.
  • Is the dish spicy?
    It has a smoky heat from the chipotle and chillies, but it’s not overpowering. Deseed the chillies if you want it milder.
  • Can I prep the umami paste ahead of time?
    Yes! It stores in the fridge for up to a week and adds great flavor to grilled meats or veggies.
  • What’s a good substitute for Japanese mayo?
    You can use regular mayo with a splash of rice vinegar or lemon juice for extra tang.

Nutrition Facts

Serving Size: 1 taco (approximately 100g)

  • Calories: 175
  • Total Fat: 4g
  • Saturated Fat: 0g
  • Total Carbohydrate: 19g
  • Dietary Fiber: 3g
  • Protein: 16g

Try More Jamie Oliver Recipes:

Jamie Oliver Blackened Fish Tacos

Course: Dinner
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

175

kcal

Jamie Oliver Blackened Fish Tacos are smoky, spicy, and perfectly crisp, balanced with creamy pineapple crema and charred spring onions. A zesty, easy midweek dinner that’s bursting with bold flavor

Ingredients

  • 300g white fish

  • 1 bunch spring onions

  • 4 corn tortillas

  • 1 lime, 1 clementine

  • 60g Japanese mayo

  • 50g pineapple, chopped

  • Umami Paste:
  • 2 red chillies

  • 4 garlic cloves

  • 100g tomato paste

  • 1 tbsp honey

  • 10g dried mushrooms

  • 2 tsp chipotle flakes

  • 1½ tsp cinnamon

  • 1 tsp cumin

  • 2 tsp salt

  • 80ml olive oil

Directions

  • Blend umami paste ingredients into a smooth paste.
  • Coat fish in 3 tbsp of paste and marinate.
  • Mix pineapple crema with mayo and 2 tbsp paste.
  • Char spring onions in a hot pan, slice.
  • Warm tortillas until soft and toasty.
  • Sear fish 2–3 mins per side until blackened.
  • Assemble tacos with crema, fish, onions, and citrus.

Leave a Reply

Your email address will not be published. Required fields are marked *