ingredients
Avocado & Coriander Crema
2 ripe avocado
juice of 1 lime
3 tbsp sour cream
2 cloves garlic, crushed
2 tbsp coriander, finely chopped
Salt & pepper
Tomato Salsa
5 tomatoes, chopped
1 tbsp olive oil
1 clove garlic, crushed
1/4 chili, finely chopped
Juice of 1/2 lime
1/2 tsp brown sugar
Salt & pepper
6 tortilla wraps
1/2 iceberg lettuce, leaves finely shredded
2 tbsp olive oil
1 tbsp butter
12 fresh mackerel fillets
Serves 6
instructions
First make the Avocado Crema. Blitz all the ingredients together in a food processor or using a stick blender until smooth and creamy. Add salt and pepper to taste. Cover tightly with cling film and place in the fridge.
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 ten minutes. Combine all ingredients for the salsa together and taste for seasoning. Cover and leave at room temperature whilst you cook the mackerel.
Wrap the tortillas in kitchen foil and place in the oven to warm.
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.Place the mackerel skin side down, season with salt and pepper. Leave to cook for 5-8 minutes until no pinkness remains in the flesh and the skin is crispy. Repeat with the remaining fillets and serve as soon as possible.
To serve simply place bowls of salsa, avocado crema and finely sliced lettuce on the table along with the warmed wraps and crispy hot mackerel.
