Ingredients
- 2 cans (110g) Gold Seal Peppered Smoked Mackerel, drained and flaked
- 4 tortillas
- ½ cup red cabbage, shredded
- 1 lime, juice
- ⅛ cup pickled red onion
- 1 avocado, sliced
- 1 jalapeno, sliced
- 1 tbsp feta, crumbled
- cilantro, to garnish
- Salt and pepper to taste
for the creamy cilantro sauce
- 1 cup sour cream
- ½ cup mint
- ½ cup cilantro
- 1 clove garlic
- salt and pepper to taste
for the pineapple pico
- ½ cup pineapple, diced
- 1 tsp red onion, diced
- 1 tsp jalapeno, diced
- salt and pepper, to taste
Directions
- In a small bowl, mix the pineapple pico ingredients together and set aside.
- Add all ingredients for the creamy cilantro sauce to a high speed blender and blend for 30 seconds until smooth.
- In a separate bowl, use your hands to massage the cabbage with lime juice and salt until softened.
- Heat the tortillas in a pan.
- Top the tortillas with the Mackerel, massaged cabbage, avocado, pickled red onion, jalapeno and feta.
- Garnish with cilantro, pineapple pico and creamy cilantro sauce and serve.
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