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Mackerel tacos

Mackerel tacos


Citrus-laden salsa and tangy soured cream are best friends with fish and hot sauce from the store cupboard. Give it a go and make these mackerel tacos!

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    2619kj 629kcal
  • Fat
    High 58%
  • Saturates
    High 61%
  • Sugar
    Low 11%
  • Salt
    Low 20%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • ½ small red cabbage, thinly sliced
  • Pinch of salt
  • 4 tomatoes, deseeded and roughly chopped
  • 1 small red onion, finely chopped
  • Large handful coriander, roughly chopped
  • Juice of 2 limes, plus wedges to serve
  • Black peppper to season
  • 8 tbsp Co-op soured cream
  • 2 tbsp hot sauce
  • 2 ripe avocados, sliced
  • 8 Co-op mini tortilla wraps
  • 3 × 110g cans mackerel fillets in oil, drained and flaked into large chunks


  1. Put the cabbage in a colander and sprinkle with a pinch of salt
  2. Rub it in and leave to drain over the sink for 20 mins
  3. Squeeze out any excess moisture, then tip into a clean bowl
  4. Meanwhile, make a salsa: combine the tomato, onion, coriander and half the lime juice, then season with black pepper
  5. In separate bowls, blend the soured cream with the hot sauce, then toss the avocado with the remaining lime juice
  6. Heat a large griddle or frying pan and cook the wraps for 30 seconds each side until warm and crisp
  7. Stack them up and serve with the soured cream mixture, salsa, cabbage, avocado and mackerel, for everyone to layer up, with lime wedges on the side

This recipe is by Lola Milne from her cookbook Take One Tin.

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