Cornish mackerel, chilli and coriander tacos
Recipe from Rick Stein
10 flour tortillas
6 x mackerel fillets
1 teaspoon ground cumin
4 vine-ripened cherry tomatoes, thinly sliced
1 small red onion, halved and thinly sliced
2 tablespoons chopped fresh coriander
1 medium-hot red Dutch chilli, seeded and finely chopped
100g/4oz iceberg lettuce, very finely shredded
150ml/5fl oz mayonnaise
Salt and freshly ground black pepper
- Cut out four 7.5cm/3 inch discs from each flour tortilla with a plain pastry cutter. Stack on a plate, cover loosely with foil and warm through in a low oven.
- Season each mackerel fillet with some ground cumin, salt and pepper. Cut each one across into 1cm / 1/2 inch wide strips and put skin side up on a lightly oiled backing tray. Pre-heat the grill to high.
- Put the sliced tomatoes, red onion, coriander and chopped chilli into ta bowl with a pinch of salt and mix together very gently.
- Grill the pieces of mackerel for 1 1/2 minutes until cooked through. Put one piece mackerel, a little tomato salsa, a pinch of shredded lettuce and 1/2 teaspoon of mayonnaise down the centre of each warm tortilla disc, roll up and secure in place with a cocktail stick.