Sweet Chili Mackerel Tacos

Sweet Chili Mackerel Tacos

Pan-seared mackerel glazed in sweet chili sauce, tucked into warm tortillas with crunchy slaw.

Total 30 min Makes 4 servings Calories 430/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Eggs

Rich, oily mackerel fillets get a quick sear and a sticky sweet chili glaze before landing in warm tortillas with crisp cabbage slaw and a squeeze of lime. The contrast of bold, fatty fish against bright, crunchy toppings makes for a fast weeknight dinner that still feels like something special.

Ingredients

  • 4 mackerel fillets, skin on
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup sweet chili sauce
  • 8 small corn tortillas
  • 2 cups green cabbage, thinly shredded
  • 1/4 cup carrot, julienned
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 1 lime, cut into wedges
  • 1 red chili, thinly sliced (optional)

Method

  1. In a small bowl, toss the shredded cabbage and julienned carrot with the mayonnaise until evenly coated. Set the slaw aside.

  2. Pat the mackerel fillets dry with paper towels and season both sides with salt and pepper.

  3. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Lay the mackerel fillets skin-side down in the skillet and sear until the skin is crisp, about 3 minutes.

  5. Flip the fillets and cook until just opaque and flaking, about 2 minutes more.

  6. Brush the sweet chili sauce generously over the fillets, turning gently to coat, and let it bubble and glaze for 1 minute.

  7. Remove the skillet from heat and flake the mackerel into large chunks, discarding any bones.

  8. Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side.

  9. Fill each tortilla with flaked mackerel, top with slaw, cilantro, and sliced chili if using, and serve with lime wedges.

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    Sweet Chili Mackerel Tacos

    Rich, oily mackerel fillets get a quick sear and a sticky sweet chili glaze before landing in warm tortillas with crisp cabbage slaw and a squeeze of lime. The contrast of bold, fatty fish against bright, crunchy toppings makes for a fast weeknight dinner that still feels like something special.

    30 min 4 servings 430 cal

    Ingredients

    • 4 mackerel fillets, skin on
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon vegetable oil
    • 1/2 cup sweet chili sauce
    • 8 small corn tortillas
    • 2 cups green cabbage, thinly shredded
    • 1/4 cup carrot, julienned
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons mayonnaise
    • 1 lime, cut into wedges
    • 1 red chili, thinly sliced (optional)

    Method

    1. 1

      In a small bowl, toss the shredded cabbage and julienned carrot with the mayonnaise until evenly coated. Set the slaw aside.

    2. 2

      Pat the mackerel fillets dry with paper towels and season both sides with salt and pepper.

    3. 3

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Lay the mackerel fillets skin-side down in the skillet and sear until the skin is crisp, about 3 minutes.

    5. 5

      Flip the fillets and cook until just opaque and flaking, about 2 minutes more.

    6. 6

      Brush the sweet chili sauce generously over the fillets, turning gently to coat, and let it bubble and glaze for 1 minute.

    7. 7

      Remove the skillet from heat and flake the mackerel into large chunks, discarding any bones.

    8. 8

      Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side.

    9. 9

      Fill each tortilla with flaked mackerel, top with slaw, cilantro, and sliced chili if using, and serve with lime wedges.