Smoky fish tacos

Name: Smoky fish tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg pack frozen Essential Alaskan Pollock Fillets, defrosted and cut into large chunks; 2 tbsp Jack Daniel’s Original BBQ sauce; 1 tbsp Cooks’ Ingredients Chipotle Paste, plus 2 tsp; 2 tbsp sunflower oil; 1½ tsp ground cumin; 1 red onion; 2 limes, juice; 4 clove/s cloves garlic, crushed; 200 g pack thick cut cavolo nero, rinsed; 10 soft taco wraps; 100 g pack coriander, leaves only, roughly chopped; 150 ml soured cream

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.

5 out of 5 stars(2) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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Ingredients

½ x 1kg pack frozen Essential Alaskan Pollock Fillets, defrosted and cut into large chunks
2 tbsp Jack Daniel’s Original BBQ sauce
1 tbsp Cooks’ Ingredients Chipotle Paste, plus 2 tsp
2 tbsp sunflower oil
1½ tsp ground cumin
1 red onion
2 limes, juice
4 clove/s cloves garlic, crushed
200g pack thick cut cavolo nero, rinsed
10 soft taco wraps
½ x 100g pack coriander, leaves only, roughly chopped
150ml soured cream

Method

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.
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.
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.
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.