Posted on: August 5, 2021

Recipe – Mackerel Tacos

Guest post from Jack Munn @Umami_Jam

Number 6 of the @pesky_fish series is these unreaaaaal mackerel tacos with cabbage slaw, feta and sriracha creme. Double up on this recipe and impress a large group of friends/family with your homemade tacos that didn’t come from a box. They aren’t over-spiced, so the freshness of the mackerel still comes through, massively complimented by the fresh ingredients and a slight kick of heat. 🌮

Serves: 2-3 people

Difficulty: Easy

Prep Time: 10 min

Cook Time: 6 min

Total Time: 16 min


For the fish:
500g mackerel fillets
1/2tsp chilli powder
1/2tsp cumin
1/2tsp smoked paprika
1/2tsp garlic powder
Flour or corn taco sized tortillas

For the slaw:
1/2 head white cabbage, shredded
Juice of 1 lime
1 spring onion, chopped
1tsp chilli flakes
100g Mayo
Salt and pepper

For the sauce:
1/3rd sriracha
2/3rds sour cream

Extra toppings:
lime wedges
Sliced radish


1. Cut the mackerel into generous chunks, then place in a bowl. Take the spices and add them to the bowl. Gently mix it all together with your hands and set aside.

2. For the slaw, simply add all the ingredients to a bowl and mix together. Similarly, with the sriracha cream, just mix the sriracha with the sour cream.

3. Pour olive oil in a pan and fry the mackerel for 4-5 minutes. Whilst frying, begin toasting your tortillas. You can do this straight on the hob, using tongs to turn every few seconds.

4. To assemble, place a generous amount of slaw on first. Add 2-3 chunks of mackerel, sprinkle with coriander, crumbled feta. Add the sriracha creme and thinly sliced radishes, serve with wedges of lime and enjoy.