Herring tacos

With fresh salsa & guac

Herring tacos

Herring tacos

Serves Serves 6
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 403 20%
  • Fat 26.6g 38%
  • Saturates 5.3g 27%
  • Sugars 5.2g 6%
  • Protein 17.3g 35%
  • Carbs 20.7g 8%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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Ingredients

  • 4 cloves of garlic
  • 1 small pinch of cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon sweet paprika
  • 2 limes
  • olive oil
  • 8 herring fillets, scaled and pin-boned, from sustainable sources
  • 150 g fat-free natural yoghurt
  • 12 hard taco shells
  • 3 baby gem lettuce
  • GUACAMOLE
  • 3 ripe avocados
  • 2 limes
  • 1/2 a bunch of fresh coriander
  • TOMATO SALSA
  • 300 g ripe cherry tomatoes
  • 1/2 bunch of fresh coriander
  • 1 fresh red chilli
  • extra virgin olive oil
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Peel the garlic, then bash in a pestle and mortar with the cumin, fennel seeds and a good pinch of sea salt to make a paste.
  2. Stir in the chilli flakes, paprika and the juice from 1 lime, then loosen with a good drizzle of olive oil.
  3. 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.
  4. For the guacamole, halve and destone the avocados 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.
  5. Squeeze in the lime juice, pick, roughly chop and add the coriander leaves, then smash it all together. Season, then spoon back into the avocado skins and chill until ready to serve.
  6. For the salsa, roughly chop the tomatoes, coriander leaves and chilli on a board, mixing them together as you go. Add a tiny pinch of salt and black pepper and a splash of extra virgin olive oil. Keep running your knife through it until all the flavours are mixed together.
  7. Heat your griddle pan over a high heat so it’s screaming hot.
  8. Mix the yoghurt and juice of 1 lime together. Line up your taco shells, fillings and greens so you’re ready for the fish.
  9. When the pan is hot, pop on the fillets for a couple of minutes, or until the skin is beautifully crisp and the flesh cooked through. Serve up with the gem lettuce and some mixed cress, if you like, and let everyone dig in!
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver