Smoked Mackerel Tacos with Pickled Red Onions, Cucumber Ribbons & Ballymaloe Sliced Irish Beetroot |

Ingredients

• 2 smoked mackerel fillets (skin on or off and free of bones)
• 4 corn tortillas (6" diameter)
• 8 slices Ballymaloe Sliced Irish Beetroot (drained)
• 4 tbsp pickled red onions
• 1 small cucumber (peeled into ribbons)
• ¼ red onion (thinly sliced)
• ¼ head iceberg lettuce (shredded)
• 4 tbsp Ballymaloe Mayo, mixed with 2 tbsp Ballymaloe Fiery Relish
• 2 small red onions (peeled and thinly sliced)
• 1 cup white wine vinegar
• 2 tbsp sugar
• 1 tbsp sea salt