Smokey Mackerel and Pineapple Tacos
These smoky mackerel and pineapple tacos are a bold and vibrant twist on a classic. These make a quick and easy dinner! I usually serve one per person, but they’re so tasty you could easily have two if you’re hungry.
Ingredients
- 2-4 Tinned mackerel in olive oil
- Cumin seeds
- oregano
- 1 clove Garlic, thinly sliced
- 100g Sour cream
- 1 Lime, zested and juiced
- 1 red onion, finely chopped
- Hot sauce
- Tortillas
Ingredients: Spicy tomato pineapple salsa
- 200g pineapple, cored and finely chopped
- ½ scotch bonnet (or any chilli), finely chopped
- 2 tomatoes, cored and finely chopped
- small handful coriander, finely chopped
- 1 garlic clove, grated
- 1 lime, juice and zest
- 2 tbsp olive oil
Step 1
Cut a piece of kitchen roll slightly larger than the tin of fish. Open the mackerel and season with a pinch of cumin seeds, oregano, and a few slices of garlic.
Step 2
Place the seasoned fish on an oven tray and cover it with the kitchen roll. Light a corner of the kitchen roll with a lighter and let it burn for 5–8 minutes. The paper doesn’t need to burn completely, just enough to warm the fish through.
Step 2
Meanwhile, mix together the pineapple, tomatoes, scotch bonnet, coriander, garlic, lime zest and juice, and olive oil. Season well with salt and pepper.
Step 3
Stir the lime juice and zest into the sour cream, then season with a pinch of salt.
Step 4
Warm the tortillas directly over a gas flame, then wrap them in a tea towel to keep warm and soft.
Remove the kitchen paper from the mackerel.
Step 5
Assemble your tacos with a layer of sour cream, followed by the mackerel, salsa, red onion, and a drizzle of hot sauce.