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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Jamie Oliver Blackened Fish Tacos
Course: Dinner4
servings20
minutes15
minutes175
kcalJamie 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.