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Mackerel tostadas with chipotle mayo by Valentine Warner

Serves

6

Cooks In

less than 30 minutes

A twist on Valentine Warner's excellent tuna tostadas using our time-saving chipotles in adobo sauce. This recipe will make more mayonnaise than you need, but you can use the leftovers to add a Mexican twist to your sandwiches!

Method

    Always check that the fish you are using is sustainable and what the alternatives are by going to The Good Fish Guide (where you can also download an app for your phone).

  1. Combine the chipotles in adobo with cumin and mayonnaise, mixing together well. The mayonnaise might need loosening with a little water so that the consistency isn't too stiff.
  2. Mash the avocado and mix together with the lime juice and coriander then season and leave to one side.
  3. 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.
  4. Fry the onion in the oil until golden brown all over then transfer them to kitchen towel to drain and crisp up.
  5. Slice the mackerel thinly (about 3mm) across the grain of the fish.
  6. 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 over the fish then top with onions followed by a tiny pinch of dried Mexican oregano and some coriander leaves. 
  7. Take Valentine's advice and eat immediately, outside, with a bottle of ice-cold beer.