These tostadas are delicious, combining the smoky flavour of mackerel and chipotle, lightened with a vibrant, citrusy tomato salsa and finished with a slice of creamy avocado and a sprinkling of deep-fried shallots.

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  • 8 small corn tortillas

  • olive oil or vegetable oil for frying

  • 4 shallots, finely sliced

  • chipotle mayonnaise (see recipe above)

  • 1 cos lettuce, shredded

  • 300g smoked mackerel

  • 1 avocado, sliced

  • 1 lime, cut into wedges


  • 1.

    Cut out rounds of tortilla about 4-5cm across. Fry the rounds in hot oil until crisp and golden.

  • 2.

    Shallow fry the shallots until crisp and golden, taking care not to burn them.

  • 3.

    Remove with a slotted spoon and drain on kitchen paper to absorb the oil (you can keep the oil and re-use it for frying).

  • 4.

    Spread each tostada generously with chipotle mayonnaise and top with shredded lettuce. Lay over thin slices of the mackerel and top with a slice of avocado. Squeeze over a little lime juice and sprinkle with deep fried shallots.


Variation: This is also delicious with any type of smoked fish.

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