AuthorAlec Barnaby
Gather the ingredients.
Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice.
In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment.
Heat oil in a small pan and sauté the mackerel, stirring often, until the mackerel is heated through. Take the pan off the heat.
If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy.
Place 1/4 of the mackerel mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce.
Serve tacos immediately. Offer Mexican table sauce, bottled hot sauce, or other condiments of your choice.
Ingredients
Directions
Gather the ingredients.
Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice.
In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment.
Heat oil in a small pan and sauté the mackerel, stirring often, until the mackerel is heated through. Take the pan off the heat.
If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy.
Place 1/4 of the mackerel mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce.
Serve tacos immediately. Offer Mexican table sauce, bottled hot sauce, or other condiments of your choice.
