Mackerel tostadas with chipotle mayo by Valentine Warner - banner image

Mackerel tostadas with chipotle mayo by Valentine Warner

Serves
6
Difficulty

A twist on Valentine Warner's excellent tuna tostadas using our time-saving chipotle mayonnaise.

Additional details

  • 4 tbsp chipotle mayonnaise
  • 1 large ripe avocado, peeled and diced
  • Juice of 1 lime
  • A small handful of coriander leaves, chopped, plus a few extra to finish
  • Sea salt
  • Sunflower oil, for frying
  • 6 stale, Taqueria Tortillas (white) 12cm
  • 1 medium red onion, halved and very thinly sliced
  • 300g very fresh mackerel, filleted, deskinned and pin-boned
  • Small pinch of Cool Chile Mexican Oregano

Additional details

    1. Add 5cm sunflower oil to a deep frying pan and heat to 180°C. To make tostadas, fry the tortillas for about 40 seconds on each side until a rich gold then remove drain on kitchen towel.
    2. Fry the onion in the oil until golden brown all over then transfer them to kitchen towel to drain and crisp up.
    3. Slice the mackerel thinly (about 3mm) across the grain of the fish.
    4. Spread a generous amount of the avocado mixture evenly over each tostada. Lay 3-4 slices mackerel on top, and sprinkle over some sea salt. Drizzle the chipotle mayo (loosen with a little water) and drizzle  over the fish then top with onions followed by a tiny pinch of dried Mexican oregano and some coriander leaves. 
    5. Take Valentine's advice and eat immediately, outside, with a bottle of ice-cold beer.

Highlighted Ingredients

  • 12cm - WHITE 1kg - Taqueria Tortillas thumbnail

    12cm - WHITE 1kg - Taqueria Tortillas

    £5.50

  • Mexican Oregano 20g thumbnail

    Mexican Oregano 20g

    £4.15