1 piece of mackerel

1 corn tortilla wrap

2 green peppers

15 grams of green pepper vinaigrette and scallion (oil, cider vinegar, and salt)

1 avocado, onion and fresh coriander

Remove the head, thorns, and tail of the greens, leaving the fillets completely thorn free.

Season and grill for 2-3 minutes on each side.

During this time, fry the tortilla until it is slightly crispy and put aside to drain the oil.

Prepare a green pepper vinaigrette and scallion dressing with oil, cider vinegar, and salt. Chop the vegetables and combine all the ingredients in a bowl. Season lightly and drizzle olive oil and vinegar on top of the dressing until partially coated.

Prepare some guacamole by crushing an avocado with 1/2 teaspoon of chopped onion and coriander.

Place some guacamole dots in the middle of each piece of mackerel. Top with green shoots and half a fried corn tortilla. ON EGIN!