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Mackerel salsa wrap


  • 1 small red onion, finely chopped
  • pinch salt
  • juice of half a lime
  • 2 tbsp extra virgin olive oil
  • 1/2 level tsp cumin
  • pinch chilli powder
  • 34 plums, stoned and chopped
  • 810 fresh ripe cherry tomatoes, chopped
  • 1 tbsp chopped fresh coriander
  • 4 mackerel fillets
  • 4 rotis or wholemeal tortillas
  • 100g mixed salad leaves


  1. Add the onion, salt, lime juice, olive oil, cumin and chilli powder to a bowl, and mix well.
  2. Mix in the plums, tomatoes and coriander. Cover and set aside for 5 minutes.
  3. Meanwhile, make three slits across the skin of each mackerel fillet.
  4. Grill or barbecue each mackerel fillet skin side up under a grill, or skin side down on a barbecue, for around 4 minutes. This should be enough to cook the fillet right through but if not, turn it over and cook it for 1 minute on the flesh side too.
  5. After warming the tortilla, add some salad leaves and a mackerel fillet. Top it with a dessertspoon of salsa and roll up.
  6. Serve the rest of the salsa on the side.