Jamie Oliver Blackened Fish Tacos

This easy blackened fish taco recipe by Jamie Oliver is packed with bold flavors and a smoky, charred crust. The creamy pineapple crema adds a sweet and tangy twist, while soft corn tortillas keep it light and fresh. Perfect for a quick weeknight meal, you can use any firm white fish for a simple, delicious dish.

Ingredients Needed

• 300g / 10.5oz white fish (cod, haddock), skin off, pin-boned
• 60g / ¼ cup Japanese mayonnaise
• 50g / ¼ cup tinned or fresh ripe pineapple, finely chopped
• 1 bunch spring onions, washed and trimmed
• 4 soft corn tortillas (Nagual brand recommended)
• 1 lime, cut into cheeks
• 1 clementine, cut into cheeks

For the Umami Paste:

• 2 fresh red chillies, roughly chopped (deseed if preferred)
• 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 Blackened Fish Tacos

1. Make the Umami Paste: Add all paste ingredients and olive oil to a blender. Blitz to a smooth paste, scraping the sides and adding a little water or oil if needed.
2. Marinate the Fish: Place the fish in a bowl and mix with 40g / 3 tbsp of the umami paste. Let it sit while preparing the crema.
3. Prepare the Pineapple Crema: Stir the mayonnaise, pineapple, and 30g / 2 tbsp of the umami paste in a small bowl until well combined.
4. Char the Spring Onions: Heat a large non-stick frying pan over high heat. Toss the spring onions with a little oil and salt, then char in a single layer for 2 minutes per side. Transfer to a board and slice into bite-sized pieces.
5. Warm the Tortillas: Place tortillas in the pan in batches, cooking for 1–2 minutes per side until lightly browned. Keep them covered on a board.
6. Cook the Fish: Lightly grease the pan with oil and add the fish in a single layer. Cook for 2–3 minutes without turning until the underside is blackened and crispy. Toss the pan, cook for another 30 seconds, then remove from heat.
7. Assemble the Tacos: Spread the pineapple crema on each tortilla, and top with blackened fish and charred spring onions. Serve with lime and clementine cheeks for squeezing over.

Recipe Tips

• Don’t Skip the Umami Paste: This paste gives the fish its deep, smoky flavor. Let it sit on the fish for at least 10 minutes before cooking for the best taste.
• Avoid Moving the Fish Too Soon: Let the fish cook undisturbed for 2–3 minutes before flipping. If you turn it too early, you won’t get that perfect char.
• Char the Tortillas for Extra Flavor: Heat them directly over a gas flame or in a dry pan for a slightly smoky taste and better texture.
• Balance the Heat with Lime and Clementine: The citrus helps cut through the spice and brings out the flavors. Squeeze them over just before eating.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover fish cool to room temperature. Store it in an airtight container in the fridge for up to 2 days. Keep the tortillas and crema separate for the best texture.
• Reheat: Heat a non-stick pan over medium heat. Add the fish and warm for 2–3 minutes per side. Heat the tortillas in a dry pan for 30 seconds per side.

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 Chicken & Mushroom Bake
• Jamie Oliver Cauliflower Cheese Lasagne
• Jamie Oliver Chestnut Brussels Sprouts Pie
• Jamie Oliver Festive Porchetta & All the Trimmings