Jamie Oliver Fish Tacos

If you’re looking for a fast, fresh, and utterly flavorful dinner, these Jamie Oliver Fish Tacos are the answer. Think crispy, golden fish tucked into soft homemade tortillas, topped with zingy kiwi salsa and vibrant red cabbage slaw—it’s a taco night dream! I was skeptical about kiwi in salsa, but wow—it adds a tangy sweetness that completely works. (inspired by Jamie Oliver)

Ingredients Needed

For the Tortillas

• 100 g plain wholemeal flour
• Pinch of sea salt
• 60 ml water

For the Kiwi Salsa

• 2 ripe kiwi fruit
• 4 spring onions
• 1 fresh jalapeño or green chilli
• 1 bunch fresh coriander (30g)
• Juice of 1 lime
• A few dashes of Tabasco chipotle sauce

For the Slaw

• ¼ of a small red cabbage (150g)
• 1 tablespoon red wine vinegar
• Juice of ½ an orange
• Remaining coriander leaves

For the Fish Filling

• 2 x 120g fillets of firm white fish (like haddock), skin on, scaled, pin-boned
• 1 tablespoon olive oil
• 1 red or yellow pepper
• White parts of 4 spring onions

To Serve

• 2 tablespoons natural yoghurt
• Lime wedges

How To Make Jamie Oliver Fish Tacos

Make the Tortilla Dough:

In a mixing bowl, combine the wholemeal flour, a pinch of salt, and 60ml of water. Knead until smooth—it only takes a few minutes—then cover and let it rest while you prep everything else.

Cook the Kiwi Salsa:

Peel the kiwis and slice them in half. Place the halves in a dry, non-stick frying pan on medium heat along with the green tops of the spring onions and the deseeded chilli. Lightly cook until slightly softened and fragrant. Transfer to a blender with half the coriander, lime juice, and a few dashes of chipotle Tabasco. Blend until smooth, taste, and season.

Prep the Slaw:

Finely slice the red cabbage—carefully if using a mandolin! Toss with the remaining coriander leaves, red wine vinegar, and orange juice. Season well and set aside to marinate.

Cook the Tortillas:

Divide the dough into four equal balls and roll each one out thinly—about 2mm. Cook in a dry pan for 1 minute on each side until bubbly and slightly charred. Keep warm under a clean tea towel.

Cook the Fish:

Slice the white parts of the spring onions and dice the pepper. Cut the fish into 2cm strips, then toss with the chopped veg and a tablespoon of olive oil. Heat the same pan used for the tortillas over high heat, and cook the fish mixture for about 4 minutes until golden and cooked through.

Assemble the Tacos:

Layer each warm tortilla with a smear of yoghurt, a handful of the fish and veg mix, a spoonful of kiwi salsa, and a bit of the crunchy slaw. Serve with extra lime wedges for squeezing over the top.

Why I Love This Recipe

I made these Jamie Oliver Fish Tacos on a Tuesday night, and honestly, they felt like something you’d get at a fancy food truck. The salsa was a revelation—kiwi is not your everyday taco ingredient, but it works so well here. Everyone at the table had seconds, and the best part? It all came together in just about 30 minutes.

Recipe Tips

• Dry the fish well before cooking for better browning and texture.
• Warm tortillas just before serving to make them more pliable.
• Control the heat by adjusting the amount of chilli or using bell pepper instead.
• Roll the dough thin to avoid cracking when folding the tacos.
• Try mango or pineapple instead of kiwi for a tropical twist.

How To Store This Jamie Oliver Fish Tacos

At Room Temperature:

Only safe for up to 1 hour—assemble tacos just before eating.

In the Fridge:

Store fish, salsa, slaw, and tortillas separately in airtight containers. Fish and salsa will last 2 days; tortillas up to 3.

In the Freezer:

Freeze only the cooked fish and tortillas. Wrap tightly and use within 1 month.

Reheating:

• Oven: 180°C (350°F), covered with foil, for 5 minutes.
• Skillet: Medium heat, 2–3 minutes per side.
• Microwave: Covered with a damp paper towel, 1–2 minutes on medium.

Nutrition Facts (per serving)

• Calories: 320 kcal
• Carbs: 30g
• Protein: 20g
• Fat: 15g
• Sugar: 5g
• Fibre: 6g
• Sodium: 400mg

Let’s Answer a Few Questions! (FAQs)

How do you keep fish tacos from getting soggy?
Serve them fresh and avoid adding too much liquid-heavy salsa or slaw. Pat the fish dry before cooking.

How do you make fish tacos less spicy?
Skip the chilli or use a mild one. You can also balance the heat with extra yoghurt or a cooling avocado sauce.

What is the best fish to use for fish tacos?
Cod, haddock, and tilapia are perfect—they’re firm enough to stay intact and mild enough to let the toppings shine.

What kind of tortillas are best for fish tacos?
Corn tortillas are traditional and tasty, but wholemeal ones add extra fiber. Just make sure to warm them!

Can you grill fish for tacos?
Totally! Grilling adds a smoky flavor. Just marinate briefly and grill until flaky—about 3-4 minutes per side.

Try More Recipes:

• Jamie Oliver Chicken Tikka Masala
• Jamie Oliver Seafood Paella
• Jamie Oliver Empire Roast Chicken