If you’re on the hunt for fresh culinary inspiration to jazz up your regular meal plan, Jamie Oliver’s scrumptious fish tacos are just the ticket.
This dish, with a Mexican twist, takes slightly over 30 minutes to prepare, making it an ideal midweek supper after a hard day’s graft.
It features one unexpected ingredient that may raise eyebrows, but which Oliver hails as a complete ‘game changer’ for the dish.
Whether you’re whipping up a feast for one or catering for the entire family, once you’ve nailed this recipe, it’s sure to become a staple in your household – and the cherry on top is that it will contribute towards three of your five-a-day vegetable intake.
The popular TV chef first introduced this delectable dish in his book Everyday Super Food, which also featured as a programme on Channel 4.
His wildcard ingredient truly elevates the tacos, although you’d be excused for being taken aback to find it on the list: kiwi.
The kiwi, often dubbed a superfood due to its nutrient-rich profile, is packed with vitamin C, carotenoids, fibre, and potassium, making it incredibly beneficial for health while remaining utterly tasty.
The following recipe serves two, so simply adjust the quantities if you’re cooking for more, reports the Mirror.
First up, you want to get cracking on making your dough, which isn’t as complicated as you might think. Simply mix your flour in a bowl with 60ml of water, along with a pinch of sea salt, kneading it for a few minutes and then putting it to one side.
Then grab your kiwi fruit and peel off the skin, then cut it in half, before popping it into a large frying pan over medium heat – crucially the pan should be dry. Add the green parts of your spring onions to the pan, and deseed your chilli before adding that too.
Let it heat until lightly scalded, and make sure you keep turning it over every so often, before adding it to your blender, alongside half of the coriander, some of your Tabasco chipotle sauce, and the juice of one lime. Blend all of these ingredients until they are totally smooth before adding salt and pepper, or any other seasonings you fancy.
Grab your red cabbage and chop it as finely as you possibly can and then “scrunch with the remaining coriander leaves and the vinegar and orange juice,” Oliver explains, before next adding salt and pepper.
Then you need the dough we set aside earlier. Split it into four balls, before rolling it out until they are nice and thin. Once you’ve done this you need to cook each of them in a non-stick pan on each side for around a minute. Once they are soft and you can see bubbles they are ready to turn or remove from the pan.
After you’ve taken these off the heat, keep them warm by covering them with a tea towel, before grabbing the white parts of your spring onions and dicing your red or green pepper.
Cut your white fish into strips about 2cm long before coating the spring onions, peppers, and fish in oil and cooking them all on high heat for around four minutes. Remove once the fish has turned a beautiful light gold colour and is cooked all the way through.
Finally, you’ve got to plate this all up – grab your tacos and split the fish and vegetables between them along with a dollop of yogurt, before adding the red cabbage and the “killer” kiwi salsa you blended earlier. Cut your final lime into wedges so you can squeeze them over your tacos to your taste, before sitting back and tucking straight in.
