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Mackerel salsa wrap

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Top up your Omega 3s with a Mexican-inspired dish that’s perfect for barbecues or eaten cold at picnics.
Serves
4
Prep
20 minutes
Cook
5 minutes
Each 287g serving contains (excludes serving suggestion)
KCal
467
Carbs
38.1g
Fibre
5.4g
Protein
24.4g
Fat
22.9g
Saturates
5.50g
Sugars
7.7g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
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Ingredients
1 small red onion, finely chopped
juice half lime
1 tbsp extra-virgin olive oil
half level tsp cumin
pinch chilli powder
3-4 plums, stoned and chopped
8-10 fresh ripe cherry tomatoes, chopped
1 tbsp chopped fresh coriander
4 mackerel fillets (each 90g)
4 rotis or wholemeal tortillas
100g mixed salad leaves
  1. Add the onion, 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.
Chefs tips
  • Salsa works well with grilled tuna, salmon or prawns or with pork steaks.
  • Mackerel are a great source of Omega 3s, as well as vitamin D.
  • If taking for a picnic, cover the wrap with greaseproof paper and twist each end.

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