BELA's PROTEIN PACKED MACKEREL TACOS
A bold, easy taco recipe built around protein, flavor, and one tin of BELA Mackerel with Piri Piri.
If getting more protein on the table is the goal, these tacos make it a lot more interesting. BELA Mackerel with Piri Piri brings rich flavor, satisfying texture, and real substance to a taco that eats like a full meal. Crisp slaw, smoky salsa, and fresh cilantro keep everything bright and balanced, while the mackerel makes the whole thing feel hearty, savory, and worth coming back to.
Protein, but better.
There’s no shortage of protein talk right now, but not every protein-forward meal feels exciting. These tacos do. BELA Mackerel brings the kind of depth and richness that turns a simple taco into something filling, flavorful, and genuinely satisfying. It’s quick enough for lunch, easy enough for dinner, and strong enough to carry the whole recipe.
Ingredients
For the tacos:
- 1 tin BELA Mackerel with Piri Piri
- 1 bunch fresh cilantro
- Tortillas, for serving
For the coleslaw:
- 1/2 cup rainbow carrots
- 1/2 head green or red cabbage
- 1/2 white onion, or more if preferred
- Pinch of salt
- Pinch of pepper
- 3–4 tablespoons apple cider vinegar, or enough to coat
For the salsa:
- 1 container cherry tomatoes
- 1 fresh jalapeño, or more if desired
- 4 guajillo chiles
- 1 clove garlic
- 1 white onion
For the vinaigrette:
- 1 orange
- 4 cloves garlic
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 1 bunch parsley
- 1/2 bunch cilantro
- Olive oil, to desired consistency
BELA Mackerel with Piri Piri gives these tacos their protein-packed center of gravity. Warmed in its olive oil and layered with crunchy slaw and smoky salsa, it turns a simple taco setup into something more substantial. The result is a meal that feels high-protein without feeling heavy, boring, or one-note.
It’s fast, satisfying, and built around a protein that brings more to the table than just the basics.
Why it works
These tacos are all about balance. The mackerel brings protein, richness, and bite. The slaw adds crunch and brightness. The salsa brings smoke and heat. Fresh cilantro lifts the whole thing at the end. Together, it makes for a taco that feels protein-forward, flavor-first, and easy enough to make on repeat.
Coleslaw instructions
Add the carrots, cabbage, and onion to a food processor and chop until finely shredded. Transfer to a bowl, season with salt and pepper, and add the apple cider vinegar. Toss until everything is evenly coated and set aside.
Salsa instructions
Char the cherry tomatoes, jalapeño, garlic, and onion on a grill or stovetop until softened and lightly blackened. In a separate pot, boil the guajillo chiles until soft, about 10 to 15 minutes, then discard the water. Add everything to a food processor and blend until smooth and evenly combined.
Mackerel instructions
Open the tin and empty the mackerel and olive oil into a pan. Warm over medium heat until it reaches your desired temperature. Gently break the mackerel into bite-sized pieces with a fork. The bones and spine are soft and meant to be eaten.
Taco instructions
Fill each tortilla with coleslaw, warm mackerel, and salsa. Finish with fresh cilantro and serve immediately.
A few notes
These tacos are a strong move when you want more protein but still want a meal with real flavor and texture. Store-bought slaw, salsa, and tortillas work perfectly well if you want to keep things fast. For extra heat, leave the jalapeño seeds in or add more Piri Piri from the tin.