Updated: May 17
This is an adaptation of a Jamie Oliver recipe. The original recipe is absolutely banging, so you should definitely give that a go (the kiwi salsa is unreal). This is my version of it, with a slight change up of some of the ingredients. The best thing about this recipe is how many different elements and competing flavours there are. It’s a complete explosion of sour, spicy, and sweet flavours and textures. There are a few different elements to prepare for this recipe, so it can take a little while. It feels like a real treat, so I think it would be great for a slightly more relaxed dinner with friends, but it absolutely can be made during the week. It's pretty healthy and balanced as well, so it really is a winning recipe. Here it is:
Ingredients (serves 2, 3 taco’s each):
2 cod loins
2 tsp fennel seeds
6 small flour tortillas
4 spring onions
Large handful of sunflower seeds
1/4 Red cabbage
100ml White wine vinegar
1 tbsp chipotle paste/ 1/2 a dried chipotle chilli
300ml greek yoghurt
For the mango salsa
1 ripe mango
1 small red onion
Small handful of coriander
1/2 red chilli
Start with the salsa. Boil the kettle. De-skin and de-stone the mango, and dice into 1cm cubes. De-seed the red chilli and finely dice this. Finely chop the coriander, including the stalks.
Finely dice the red onions and place in a bowl. Cover the onions in boiling water and leave for 5 minutes. Drain the onions, and place back in the bowl. Pour over a splash of white wine vinegar, squeeze over the juice of 1/2 a lime and sprinkle over a pinch of salt. Stir and leave to rest. Add the mango chilli and coriander. Season to taste with salt, pepper, olive oil and the remaining lime juice.
Make the chipotle yoghurt. If you are using the paste, simply add it to the yoghurt and season to taste with salt, pepper and lime zest and juice. If you are using a dried chilli, pour over some boiling water and leave for 10 minutes to rehydrate. Once it had rehydrated, drain the water, and add the chilli and yoghurt to a blender. Blend until they are combined and lump free, and season to taste with salt, pepper and lime zest and juice.
Make the coleslaw. Peel the outer layers off the red cabbage, take the core out and finely slice it, ether with a knife or a mandolin. Add the zest from the orange and the juice from 1/2 the orange. Pour over the white wine vinegar and season heavily to taste.
Finely chop the radishes, using a sharp knife or a mandolin and set aside. Heat a frying pan up to a medium heat. Toast the pumpkin seeds until they start to pop and go a light brown. Remove from the heat and set aside. Once the seeds are away, move the pan back onto the heat, and toast the flour tortillas in the pan, until they start to lightly char. Flip and repeat on each side and set aside, preferably hanging them over a rail to form into a taco ‘U’ shape.
Pat the cod loins dry with some kitchen roll. Sprinkle over the fennel seeds onto both sides and press into the fish so that they stick. Drizzle over some olive oil and season with salt and pepper.
Fry the cod over a medium/medium high heat for 2-3 minutes each side, until the outside is lightly browned and it is cooked through, but not rubbery. Once it has cooked, let it rest for 5 minutes, covered with foil.
Whilst the cod is resting, chop the spring onions into 1-2 inch pieces, drizzle with some oil, salt and pepper, and fry in the same pan until charred on all sides and slightly softened.
To assemble the taco, start by smearing on some chipotle yoghurt. Then add a couple of the spring onion pieces, followed by some of the cod (it should flake beautifully). Top with the cabbage, mango salsa, pumpkin seeds and radishes. Top with a little dusting of lime zest, a squeeze of lime juice and serve.
I would recommend using this recipe as a guide – you can and should swap out various ingredients for your preference. Different types of fish, pineapple salsa, swap out the vegetables etc. would still be delicious.
As always, let me know if you do make this one – tag us on instagram @OTCooks_Eats. Hope you enjoy