Although not a Colombian speciality, I had some cracking tacos in Cartagena. I’m a big fan of smoked mackerel, and the contrast between the fatty fish and pickled onion here is 👌. Try and find corn tacos if you can, although wheat ones work fine too.
Takes 30 minutes, makes 4 work lunches
Hot smoked mackerel fillets (approx 250g)
A pack of corn tortillas
A large avocado, stoned and sliced
1 beef tomato, finely diced
2 red onions, finely diced
Frozen sweetcorn (about 250g)
1 red chilli, finely diced
A big bunch of coriander/cilantro, roughly chopped
A teaspoon of cumin
A splash of white wine vinegar
A pinch of sugar
Salt and pepper
1) In a bowl put one of the diced red onions along with a splash of white wine vinegar, a pinch of salt and sugar. Mix and leave to pickle while you make everything else (the longer you leave the better!)
2) Put a saucepan on a medium heat. Add the olive oil along with the second red onion, garlic and cumin. Cook down for 5 minutes before adding the corn. Fry until the corn is slightly charred, then take off the heat. Add the tomato, half the coriander and a good squeeze of lime. Season well with salt and pepper.
3) Tear the mackerel fillets into big chunks.
4) To serve, sprinkle the corn salsa on the tortilla. Add some chunks of mackerel, some slices of avocado and the pickled red onion. Finish with a sprinkle of diced chilli, coriander and a generous squeeze of lime.