Ingredients
- 2 ripe avocados
- Juice of a lime
- 3 tbsp sour cream
- 1 clove garlic
- 2 tbsp fresh coriander, chopped
- 4 tomatoes, finely diced
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 tbsp sliced pickled jalapeños, finely chopped
- Juice of half a lime
- Salt
- 6-12 corn tortillas
- Half an Iceberg lettuce, leaves finely shredded
- 2 tbsp olive oil
- 1 tbsp butter
- 12 fresh mackerel fillets
1 First make the avocado crema. Blitz the avocado, lime juice, sour cream and clove of garlic together in a food processor or using a stick blender until smooth and creamy. Add salt to taste. Cover tightly and place in the fridge.
2 Once the tomatoes for the salsa are chopped, place them in a colander over the sink to drain any excess water. Leave to drain for 10 minutes. Combine them with the coriander, olive oil, crushed garlic, chopped jalepenos and salt. Taste for seasoning. Cover and leave at room temperature while you cook the mackerel.
3 Dry the mackerel fillets with kitchen paper and remove any remaining bones. Place half the butter and oil in a large non-stick frying pan over a high heat.
4 Place the mackerel skin side down, season with salt and pepper. Leave to cook for five to eight minutes, until no pinkness remains in the flesh and the skin is crisp. Repeat with the remaining fillets and serve as soon as possible.
5 Heat each tortilla wrap on a dry pan till warmed through and keep them warm while you heat the remainder.
6 To serve, place bowls of salsa, avocado crema and finely sliced lettuce on the table along with the warmed wraps and crispy hot mackerel.
