Mackerel Tapas Selection
By King Oscar
Published on 20 September 2022
This generous spread of dishes combines Norwegian and Mexican flavours with delicious results. King Oscar Jalapeño Mackerel fillets make an ideal chicory ‘taco’ filling topped with crunchy pickled red onions and an array of sides including guacamole, pico de gallo, a mixed bean salad and tortilla crisps.Time and servings
20 minsTotal time
3Servings
20 minsPrep time
Ingredients
- 1 avocado
- 1 lime, juiced
- 2 small handful of coriander, leaves only, roughly chopped, plus extra to serve
- 1 pinch of chilli flakes, to serve
- 1 large of large tomato, finely chopped
- 1 onion, finely chopped
- 1 green pepper, diced
- 1 handful of rocket
- 1 handful of baby spinach
- 1 red chicory, leaves separated
- 1 tin of king oscar skinless & boneless mackerel jalapeño
- 2 handfuls of tortilla crisps, to serve
- 400 g of mixed bean salad, drained and rinsed, to serve
- 100 g of pickled red onions, to serve
Method
Step 1
Scoop out the avocado flesh into a bowl. Add in half of the lime juice and 1 small handful of chopped coriander, then mash until the desired consistency is achieved. Season to taste, then sprinkle over the chilli flakes and extra coriander and set the guacamole aside.Step 2
To make the pico de gallo, add the tomato, onion, green pepper, remaining handful of chopped coriander and remaining lime juice into a bowl. Mix to combine, season to taste and set aside.Step 3
Arrange the rocket and spinach on a small platter and place the individual chicory leaves on top. Top the chicory leaves with King Oscar jalapeño mackerel fillets and don’t forget to add the sliced jalapeños from the tin, too. Drizzle over a little oil from the tin for extra flavour.Step 4
Serve the guacamole, pico de gallo and chicory mackerel ‘tacos’ with a bowl of tortilla crisps, the mixed bean salad and a side of pickled red onions.