Serves: 4
What You’ll Need:
Mackerel filling
- 4 smoked mackerel fillets, skinned and sliced
- 1 avocado, peeled and finely chopped
- 1 red onion, finely diced
- 50ml freshly squeezed lime juice and zest
- 50ml freshly squeezed lemon juice and zest
- 1 red chilli, deseeded and finely diced
- 4 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
- 1 tbsp chopped coriander
- Salt and pepper to taste
Crunchy Asian vegetables
- 8 radishes, thinly sliced
- 2 carrots, coarsely grated
- 4 spring onions, finely shredded
- 100g beansprouts
- 50ml sesame oil
- Salt and pepper
To serve
- 100ml crème fraîche
- 25g coriander leaves
- Soft corn tacos
What To Do:
- Mix all the mackerel filling ingredients together in a bowl and season with salt and pepper. Then mix the crunchy Asian vegetables together, dress with the sesame oil and season with salt and pepper.
- Heat the tacos in a dry frying pan or under a hot grill until warm and fill with crunchy Asian vegetables and smoked mackerel mixture. Top with crème fraîche and coriander.