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.

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