- Small soft corn tortillas
- 1-2 radishes, thinly sliced
- 1 avocado, thinly sliced
1 can (4.4oz) Wild Mackerel Fillets in Extra Virgin Olive Oil
- 1/3 cup shredded cabbage
- 1/4 cup cilantro, roughly chopped
- Queso fresco (optional)
- Fresh lime juice
Spread about 1 Tbsp of Sir Kensington's sriracha mayonnaise on each tortilla.
On top, layer sliced radish and avocado. Next, place one Wild Mackerel Fillet in Extra Virgin Olive Oil on top, followed by a generous sprinkling of shredded cabbage and cilantro.
Sprinkle with Queso fresco (optional) and the juice of a fresh lime.