2 x 125g can of Princes Mackerel Fillets Spicy Smoked Salsa flavour

4 wholemeal tortillas

1 mug of basmati rice

2 mugs of water

400g kidney beans, drained

4 spring onions

1 tsp cumin

2 large tomatoes

1 handful of chopped coriander

400g sweetcorn

Salt & pepper

Olive oil

Limes and coriander to serve

Smokey Mackerel Taco Bowl

by Miguel Barclay
4 taco servings
5 minutes prep
17 minutes cooking

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 146Kcal 1.6g 4.6g 1.0g 0.34g
RI% 40% 10% 36% 29% 31%


  1. Push the tortillas into a 20cm round cake tin to hold the tortilla in bowl shape, then bake for 10 minutes at 190c. Remove from the oven and let them cool to create a crispy bowl shaped tortilla bowl.
  2. Next add the rice along with 2 mugs of water to a saucepan with a lid and cook over a medium heat for about 7 minutes until all the water is absorbed and the rice is cooked.
  3. Meanwhile, pan fry the kidney beans and spring onions in a splash of olive oil for a couple of minutes, along with 1 teaspoon of cumin until the skins start to split. Season and remove from the pan.
  4. To make the salsa, chop the tomatoes and mix with a handful of chopped coriander, salt, pepper and a splash of olive oil.
  5. To assemble the bowl, add the cooked rice to the bottom of each bowl, then top with kidney beans, sweetcorn, tomato salsa and Princes Mackerel Fillets in Spicy Smoked Salsa flavour. 

" These meals are exciting but simple, and don’t take a long time to make so you have more time to spend on the moments that matter. "

Chef and bestselling author Miguel Barclay