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Smoky fish tacos

Smoky fish tacos

By Madison Takada
20’ Prep time
20’ Cook time
40’ Total time
398 Calories
4 Serving

Summary

Made for sharing. pollock deserves a place in every fish-loving household; firm and white it’s a great and sustainable alternative to cod or haddock. angela hartnett serves this recipe for nick grimshaw and guest joel dommett on episode 11, season 5 of dish, the waitrose podcast. to start, there’s a peach paloma cocktail, pea 'guacamole' with homemade tortilla chips, and the dish is paired with no.1 astrolabe awatere sauvignon blanc. discover all recipes prepared by angela hartnett on the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
Madison Takada 0 Followers

Step by Step

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Step 1

Put the fish into a large bowl and add the barbecue sauce, 1 tbsp chipotle, 1 tbsp oil and the cumin. Season generously. Put the red onion into a smaller bowl, sprinkle with some salt and pour over the lime juice. Scrunch to combine, then set aside. Preheat the grill to high and line a baking tray with foil.
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Step 2

Heat the remaining 1 tbsp oil in a large saucepan. Add 2 tsp chipotle and the garlic, sizzle for 1 minute or so, then add the cavolo nero. Season and toss to coat in the spicy garlic oil. Put a lid on and cook for 8-10 minutes, stirring occasionally, until the leaves are tender. Remove the lid and cook for 1-2 minutes more to let excess moisture evaporate. Set aside.
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Step 3

Move the marinated fish to the lined baking tray. Slide it onto a shelf close to the grill and cook for 8-10 minutes, until the fish is opaque and charring and flakes easily with a fork.
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Step 4

Warm the wraps in a dry frying pan for 30 seconds or so each side, keeping them warm as you go (wrapping in a clean tea towel works well). Stir the coriander into the onions. Serve the wrap, fish, lime-coriander onions, soured cream and spicy cavolo and let everyone build their own tacos.

Ingredient

  • Ground cumin
    Ground cumin
    1.5 tsp
  • Red onion
    Red onion
    1
  • Limes
    Limes
    2
  • Garlic
    Garlic
    4 clove/s
  • Soft taco wraps
    Soft taco wraps
    10
  • Sunflower oil
    Sunflower oil
    2 tbsp
  • Soured cream
    Soured cream
    150 mls
  • Coriander
    Coriander
    100 grams
  • Thick cut cavolo nero
    Thick cut cavolo nero
    200 grams
  • Frozen essential alaskan pollock fillets
    Frozen essential alaskan pollock fillets
    1 kilos
  • Jack daniel’s original bbq sauce
    Jack daniel’s original bbq sauce
    2 tbsp
  • Cooks’ ingredients chipotle paste
    Cooks’ ingredients chipotle paste
    1 tbsp

Nutrition Facts

View nutrition facts
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