Herring tacos

Herring tacos

main courses | serves 6

Tacos are a crowd pleaser whether you’re eating indoors or out. Gather your mates or family round the table, lay out all your different bits and pieces and let everyone build their own DIY lunch.

1. Bash the garlic, cumin, fennel seeds and a good pinch of sea salt together in a pestle and mortar to make a paste. Stir in the chilli flakes, paprika and the juice of 1 lime then loosen with a good drizzle of olive oil. With a sharp knife, score the skin of the herring at 1cm intervals, being careful not to cut into the flesh. Spoon the rub over the fish and gently push into the slits. Place the fillets on a baking tray, skin-side up, and set aside.
2. For the guacamole, remove the avocado stones and scoop the flesh into a mortar, reserving the skins. (Don’t bother washing the pestle and mortar first – the flavours from the rub will only make the guacamole taste better.) Add the lime juice and coriander, smash it all together, then season. Spoon back into the avocado skins and chill until ready to serve.
3. Meanwhile, for the salsa, roughly chop the tomatoes, coriander and chilli on a board, mixing them together as you go. Add a tiny pinch of salt and pepper and a splash of olive oil. Keep running your knife through it until all the flavours are mixed together.
4. Heat your char-grill pan over a high heat so it’s screaming hot. Mix the yoghurt and juice of 1 lime together. Line up your taco shells, fillings and greens so you’re ready for the fish. When the grill pan is hot, pop the fillets in for a couple of minutes, or until the skin is beautifully crisp and the flesh cooked through. Serve up and let everyone dig in!

Per serving 403 cals, 26.6g fat (5.3g saturated), 17.3g protein, 20.7g carbs, 5.2g sugars

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 19

ingredients

• 4 garlic cloves
• A small pinch of cumin seeds
• ˝ tsp fennel seeds
• ˝ tsp chilli flakes
• ˝ tsp sweet paprika
• Juice of 2 limes
• Olive oil
• 8 herring fillets, scaled and pin-boned
• 150g fat-free plain yoghurt
• 12 hard taco shells
• 3 baby gem lettuces and mixed cress, to serve

Guacamole
• 3 ripe avocados, halved
• Juice of 2 limes
• ˝ bunch coriander, leaves picked and roughly chopped

Tomato salsa
• 300g cherry tomatoes
• ˝ bunch coriander, leaves picked
• 1 red chilli
• Olive oil

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