Smoked Mackerel Tacos with Pickled Red Onions, Cucumber Ribbons & Ballymaloe Sliced Irish Beetroot |
Our smoked mackerel taco packs a real punch of freshness and flavour. This fiery morsel tastes like an Irish summer in a Mexican taco!
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Cooking tools:
- Mason jar
- Skillet
- Tongs
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Mixing bowl
- Spoon
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
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