Fish Tacos Recipe Jamie Oliver

Fearne Cotton’s Mexican fish tacos recipe Jamie Oliver

WebJan 11, 2016 · Preheat the oven to 180ºC/350ºF/gas 4. Place the whole garlic bulb in the oven for 1 hour, or until softened, then remove. To …

1. Preheat the oven to 180ºC/350ºF/gas 4.Place the whole garlic bulb in the oven for 1 hour, or until softened, then remove.To make the pineapple salsa, trim and peel the pineapple, cutting out any brown scraggy bits, then slice into wedges, removing and discarding the core.Dry fry in a large frying pan over a medium heat for around 4 minutes, or until gnarly and charred, turning occasionally.
2. Finely chop, then place in a bowl with all the lovely juices.Peel the onion, pick the mint leaves, then finely chop with the chillies (deseed if you like) and scrape into the bowl.
3. Squeeze in the lime juice, drizzle with extra virgin olive oil, then taste and season to perfection with sea salt and black pepper, and put aside.For the guacamole, peel the red onion, trim the spring onions, then roughly chop with the chillies (deseed if you like) on a large chopping board.
4. Halve, deseed and add the tomatoes, destone the avocados and scoop over the flesh, then pick over most of the mint leaves.Chop and mix it all together until fine and combined, then squeeze over the lime juice and drizzle with 1 tablespoon of extra virgin olive oil.

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Crispy salmon tacos Jamie Oliver recipes

WebJul 17, 2020 · Method. Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim …

1. Quarter the cherry tomatoes. Destone, peel and roughly chop the mango.
2. Scoop out the avocado and finely slice. Trim and finely slice the spring onions.
3. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides.
4. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides.

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Quick and Healthy Fish Tacos Gimme Delicious

WebJun 30, 2020 · Instructions. Season the fish on both sides with cumin, chili powder, and salt; set aside. Prep the sauce and the slaw. Whisk sour …

Rating: 4.8/5(8)
1. Season the fish on both sides with cumin, chili powder, and salt; set aside.
2. Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
3. Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
4. Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.

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