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.

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.