Let’s cook – Jamie Oliver’s Tasty Fish Tacos, Game-changing Kiwi, Lime & Chilli Salsa

We’re loving our celebrity chef crush Jamie Oliver’s new book, Everyday Super Food. The pages are heaving with inventive and healthy recipes that will give each member of the family a nutritional boost. There’s no need to set aside all afternoon to get this dish to the dinner table – just 35 minutes and your fish dish is sorted. Thanks Mr O!

Kids just adore tacos – it gives them a chance to get involved in assembling their own meal – they can add as much or as little of each ingredient as they like. This recipe is a totally fresh take on tacos, with its burst of colour and the fish means kids are getting a host of vitamins in just one meal. Add the Kiwi, Lime and Chilli Salsa and it’s enough to make everyone’s tastebuds sing.

TASTY FISH TACOS, GAME-CHANGING KIWI, LIME & CHILLI SALSA

Just one haddock fillet provides us with a source of seven different essential vitamins and minerals, plus this colourful dish gives us three of our 5-a-day. Serves two.

Ingredients

100g plain wholemeal flour
2 ripe kiwi fruit
4 spring onions
1 fresh jalapeño or green chilli
1 bunch of fresh coriander (30g)
2 limes
Tabasco chipotle sauce
1/4 of a small red cabbage (150g)
1 tablespoon red wine vinegar
1/2 an orange
1 red or yellow pepper
2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
olive oil
2 tablespoons natural yoghurt

Method

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. Peel the kiwi fruit, 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. 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 perfection.

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.

Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon 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!

(CALORIES: 418kcal; FAT: 10.6g; SAT FAT: 1.8g; PROTEIN: 35.2g; CARBS: 48.3g; SUGAR: 16.8g; FIBRE: 8.4g)

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Do you have a recipe that’s a hit every time? We want to know about it! You can send us your favourite recipes, and while we can’t reply to each submission, we’ll certainly let you know if your recipe is chosen to be shared with the Babyology community. We can’t wait to hear from you and look forward to seeing your culinary creations!

(Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver)

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