Tom Kerridge's inventive taco recipe requires the freshest fish possible - he uses fresh tuna, but we would recommend a UK-sourced alternative in order to minimise food miles - fresh tuna is often flown over 5,000 miles from the Maldives to the UK.


A great alternative is our Loch Duart salmon or ChalkStream rainbow trout - both of which are sashimi-grade quality and don't require freezing before eating raw or cured. Alternatively, why not try prawns or scallops?


Dr Jenna Macchiochi's nutrition notes:

"Although there is no recommended daily intake (RDI) of omega-3 fatty acids, it's recommend that healthy adults get a minimum of 250–500 mg per day. With an impressive 2.5g per 100g salmon is an impressive source of omega-3. Unlike most other fats, omega-3 fats are considered essential, meaning you must get them from your diet since your body can't create them. Salmon is also an excellent way to ensure high quality protein in your diet, important for weight control. It's also high in essential vitamins and minerals including B vitamins, potassium and selenium – all essential for proper immune functioning. The pink colour is a sign of a key antioxidant astaxanthin. This recipe uses olive oil and avocado, both full of good fats and rich in healthy phytonutrients. Fat needn’t be feared, and not all fats are created equal. This dish is light, yet filling and full of flavour so you don’t need to feel deprived if trying to eat lighter after Christmas. Choose traditional corn tortillas (made using nixtamalised corn) which are rich in fibre and B vitamins."


Link to full recipe

(courtesy of


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Tom's spice-cured fish tacos

Cooking style
Preparation: Easy

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