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Smoky fish tacos

Smoky fish tacos

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(3) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 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


  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.

  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.

  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.

  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.


Typical values per serving when made using specific products in recipe


1,664kJ/ 398kcals



Saturated Fat












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