Jamie Oliver’s Fish Tacos
At FavorFlav, we could eat tacos every day. In this recipe, Jamie replaces the tomatillo, which is difficult to find in Europe, with kiwi.
How to make Jamie Oliver’s fish tacos
Mix the flour in a bowl with a pinch of sea salt and 60 ml water, and make it into a dough. Keep kneading for a few minutes and set the dough aside.
Salsa
Peel the kiwis, cut them in half and place them with the green part of the spring onions and the green chilli (deseeded) in a large non-stick frying pan over medium heat. Keep everything moving regularly and, once the fruit and vegetables are lightly charred, put them in a blender with half of the coriander, the juice of 1 lime and a splash of chipotle Tabasco. Blend until a smooth sauce forms, taste and season it perfectly. Cut the red cabbage into wafer-thin strips, preferably on a mandoline (with a safety guard!), toss through the remaining coriander, dress with the vinegar and the juice of half an orange, and season with pepper and salt to taste.
Dough
Divide the dough for the tacos into four balls and roll them out thinly. Cook them for 1 minute on each side in a dry non-stick frying pan, or until soft, turning them over when bubbles start to appear. Cover them with a tea towel to keep them warm. Finely slice the white part of the spring onions. Remove the seeds and membranes from the pepper and cut it into 1 cm dice.
Fish
Cut the fish into 2 cm strips and toss them with the spring onions, diced pepper and 1 tablespoon of oil. Return the pan you used for the tacos to high heat and fry the fish mixture for about 4 minutes, or until the fish strips are cooked through and golden brown. Divide the yoghurt, fish and vegetables over the warm tacos and serve them with the dressed red cabbage and the killer salsa. Serve with lime wedges for squeezing over. Tuck in!
Title: Jamie’s Super Food for Every Day
Author: Jamie Oliver
Price: €29,99
Publisher: Kosmos
Image: © Jamie Oliver
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