Tacos à la tinga de maquereau 

• 1 tbsp (15 ml) olive oil
• 1 small white onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp (10 ml) chipotle powder or smoked paprika
• 2 tsp (10 ml) ground cumin
• 1 tsp (5 ml) dried oregano
• 2 cups (500 ml) jarred tomato sauce, we used Nonna Pia’s Arrabiata
• 2 tbsp (30 ml) stock or water
• 230 g (2 cans) Gold Seal Skinless Boneless Wild Mackerel in Olive Oil, drained
• Warm corn tortillas, to serve
• Chopped fresh cilantro, for garnish
• Pickled onions, to serve (recipe follows)
• Crumbled queso fresco or mild feta cheese, to serve

Pickled Red Onion

• 1 cup (250 ml) water
• 1 cup (250 ml) apple cider vinegar, we used Nonna Pia’s
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) whole black peppercorns
• 1 tsp (5 ml) whole cumin seed
• 1 tsp (5 ml) whole coriander seed
• 1 red onion, sliced ⅛-in (0.3 cm) thick