Jamie Oliver's wild card secret ingredient is 'game changer' for fish tacos

If you're in need of some new to help spice up your weekly rotation of meals, then look no further than delicious fish tacos. This Mexican-inspired dish takes just over half an hour to whip up, making it a perfect midweek dinner after a long day of work, and it includes one particular ingredient that might seem like a bit of a wild card, but Oliver calls a total 'game changer' to the .

Whether you're cooking up a solo storm or feeding your whole family, once you master this recipe it's bound to become a regular dish in your home - and the best part is it will hit three of your five-a-day veggie goals in one go. The beloved TV chef first included this tasty dish in his book , which was also a show on . His wildcard choice of ingredient really takes the tacos to the next level, but you'd be forgiven for being a little bit surprised to see it in the ingredient list: kiwi.

The kiwi is a nutrient-rich fruit that is often referred to as a superfood, because it's so high in vitamin C, carotenoids, fibre, and potassium so it's incredibly good for you, all while being totally delicious. The recipe below will be enough for two people, so if you're cooking for a larger number simply multiply the ingredients listed.

Ingredients:

• 4 spring onions
• 2 limes
• 30g fresh coriander
• 150g small red cabbage
• Half an orange
• 1 pepper - red or yellow
• Olive oil
• Tabasco chipotle sauce
• 1 tbsp red wine vinegar
• 1 tbsp natural yoghurt
• 1 fresh chilli - green or jalapeño
• 100g wholemeal flour
• 2 x 120g of white fish - firm like haddock, pin-boned and scaled, with skin on
• 2 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.

Do you have a story to tell? Email: emma.mackenzie@reachplc.com

READ MORE: