Jamie's tasty fish tacos

These fish tacos with a kiwi and lime salsa are colourful, nutritious and tasty, too!

Tasty fish tacos. Credit: Jamie Oliver Enterprises

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 100 g plain wholemeal flour
• 2 ripe kiwifruit
• 4 spring onions
• 1 fresh jalapeño or green chilli
• 1 bunch fresh coriander (30g)
• 2 limes
• Tabasco chipotle sauce
• ¼ of a small red cabbage (150g)
• 3 tsp red wine vinegar
• ½ an orange
• 1 red or yellow capsicum (bell pepper)
• 2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
• Olive oil
• 2 tbsp natural yoghurt

Instructions

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
2. Peel the kiwifruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection with salt and pepper.
3. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to taste.
4. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
5. Slice up the whites of the spring onions. Deseed the capsicum (pepper) and cut into 1 cm dice. Slice the fish into 2 cm strips, then toss with the spring onion, capsicum and 3 tsp of oil. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

Note

Jamie uses haddock, which is not as widely available in Australia. Substitute other firm white fish such as snapper or cod.

 

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House). ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.