1 week Ago By [email protected] (Emma Mackenzie, Ellen Jenne)
Jamie Oliver's tacos are a perfect midweek dinner, and he's shared one surprising ingredient that elevates the dish to the next level If you're on the hunt for some fresh recipes to jazz up your weekly meal plan, Jamie Oliver's scrumptious fish tacos could be just what you need. This dish, inspired by Mexican cuisine, takes a little over 30 minutes to prepare, making it an ideal midweek dinner after a busy day. It features one unexpected ingredient that Jamie hails as a complete 'game changer' for the dish.
Whether you're cooking for one or feeding a crowd, once you've nailed this recipe, it's sure to become a staple in your kitchen - and the cherry on top is that it covers three of your five-a-day vegetable quota in one fell swoop. The popular TV chef first introduced this delectable dish in his book Everyday Super Food , which also featured as a show on Channel 4. His surprise choice of ingredient really elevates the tacos, but don't be taken aback when you spot it on the ingredients list: kiwi.
The kiwi, often dubbed a superfood, is a nutrient-dense fruit packed with vitamin C, carotenoids, fibre, and potassium, making it incredibly beneficial for your health and utterly tasty. The following recipe serves two, so if you're catering for more, simply adjust the quantities accordingly, reports the Mirror . Jamie Oliver's fish tacos Ingredients Four spring onions Two limes 30g fresh coriander 150g small red cabbage Half an orange One pepper - red or yellow Olive oil Tabasco chipotle sauce One tbsp red wine vinegar One tbsp natural yoghurt One fresh chilli - green or jalapeño 100g wholemeal flour Two x 120g of white fish - firm like haddock, pin-boned and scaled, with skin on Two kiwis Method 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.
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