Mackerel tacos with spicy slaw
Mackerel tacos with spicy slaw
Ingredients
For the Spicy Slaw
- 3 cups green cabbage, shredded
- 1 carrot, shredded
- 1 jalapeño, seeded and minced
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Mackerel Tacos
- 2 canned mackerel in olive oil, 15-ounce cans, drained
- 12 small corn tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the spicy slaw: In a medium bowl, combine the shredded green cabbage, shredded carrot, and minced jalapeño. In a small separate bowl, whisk together the mayonnaise, lime juice, hot sauce, kosher salt, and black pepper until well combined. Pour the dressing over the cabbage mixture and toss until all ingredients are evenly coated. Cover and refrigerate while you prepare the mackerel, allowing the flavors to meld for at least 15 minutes.
⏱️ 15 min - 2
Prepare the mackerel: Open and thoroughly drain the two 15-ounce cans of mackerel. Transfer the drained mackerel to a bowl and use a fork to gently flake the fish into smaller, bite-sized pieces. Set aside.
⏱️ 5 min - 3
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Place the corn tortillas one at a time on the hot surface, warming each side for about 30 seconds to 1 minute, until they are pliable and slightly browned in spots. Wrap the warmed tortillas in a clean kitchen towel to keep them warm and soft while you continue.
⏱️ 5 min - 4
Assemble the tacos: Lay out the warmed tortillas. For each taco, spoon an even amount of the flaked mackerel onto the center of a tortilla. Top generously with the spicy slaw. Garnish with finely diced red onion and chopped fresh cilantro.
⏱️ 5 min - 5
Serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.
Kitchen Tools
Nutrition Facts (per serving)
Mackerel tacos with spicy slaw
Ingredients
For the Spicy Slaw
- 3 cups green cabbage, shredded
- 1 carrot, shredded
- 1 jalapeño, seeded and minced
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Mackerel Tacos
- 2 canned mackerel in olive oil, 15-ounce cans, drained
- 12 small corn tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the spicy slaw: In a medium bowl, combine the shredded green cabbage, shredded carrot, and minced jalapeño. In a small separate bowl, whisk together the mayonnaise, lime juice, hot sauce, kosher salt, and black pepper until well combined. Pour the dressing over the cabbage mixture and toss until all ingredients are evenly coated. Cover and refrigerate while you prepare the mackerel, allowing the flavors to meld for at least 15 minutes.
⏱️ 15 min - 2
Prepare the mackerel: Open and thoroughly drain the two 15-ounce cans of mackerel. Transfer the drained mackerel to a bowl and use a fork to gently flake the fish into smaller, bite-sized pieces. Set aside.
⏱️ 5 min - 3
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Place the corn tortillas one at a time on the hot surface, warming each side for about 30 seconds to 1 minute, until they are pliable and slightly browned in spots. Wrap the warmed tortillas in a clean kitchen towel to keep them warm and soft while you continue.
⏱️ 5 min - 4
Assemble the tacos: Lay out the warmed tortillas. For each taco, spoon an even amount of the flaked mackerel onto the center of a tortilla. Top generously with the spicy slaw. Garnish with finely diced red onion and chopped fresh cilantro.
⏱️ 5 min - 5
Serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.