Bristol Beer Factory’s Southville Hop makes a great beery marinade for fish. Its heavily hopped and citrusy tropical aromas, add a great depth; particularly to the powerful flavour of Mackerel. I serve these Tacos with a smoky habanero salsa which pairs wonderfully with the meaty texture of the Mackerel.

This recipe makes enough for 2-4 people


For the Mackerel:

  • 1/2 a bottle of Southville Hop or a hoppy equivalent
  • 4 Mackerel fillets
  • Zest and Juice of 1 Lime
  • 2 garlic cloves crushed
  • 2 tbsp. fresh coriander chopped
  • 1 cinnamon stick
  • 1 habanero chilli sliced

For the Salsa:

  • 3-4 medium tomatoes
  • 2 cloves of garlic peeled
  • 1/2 a small onion
  • A good pinch of grated pillonchillo (or dark brown sugar)
  • 1 small fresh habanero chilli
  • 2 small dried chipotle chillies
  • seasoning

To complete the Tacos:

  • 1 lime
  • A handful of shredded red cabbage
  • Sour cream
  • 4-8 small tortilla wraps warmed in the oven
  • Fresh coriander to garnish
  • Side salad to serve


  1. Put all of the ingredients for the marinade (but not the mackerel) itself into a bowl and give it a wee mix around before slipping in the Mackerel. Leave for 30 mins to an hour so the fish can absorb all of those awesome beery flavours!
  2. While the Mackerel is marinating make the salsa. I make this salsa to a traditional Mexican method using a mocajete (if you don’t have a mocajete a blender will also work). First re-hydrate the chipotle chillies by simmering them in boiling water. While the chipotle chillies are re-hydrating, put a frying pan over a low to medium heat, pop in the onion, garlic, tomatoes and habanero in whole and uncut, gently dry fry them turning every now and again (be careful not to burn them or your salsa will be bitter) until they are all cooked through. When all of your ingredients are cooked remove the seeds from the chillies, peel the skin from the tomatoes and it’s time to put the salsa together.  Start by grinding the onion until it forms a paste, next add the garlic and do the same, then the chillies followed by the tomatoes. Finally, add the pillonchillo or sugar and season to taste. If using a blender just put in all the ingredients and blend until smooth.
  3. By the time you have made the salsa it should be time to cook the fish. Remove it from the marinade and grill on a high heat for about 5 minutes (these taste even better when grilled or smoked on a BBQ!). When the Mackerel is cooked leave it to cool before flaking into chunks and serving with your warmed tortillas and other accompaniments. Enjoy!

These Tacos are a great healthy lunch option for those early days of the year or from me a great lunch option for any time of the year! Be aware my salsa recipe is a spicy one, if you can’t handle a lot of spice then just use less chilli.

transpaernt moust

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