Speedy Mackerel Tacos

Tip the sour cream and double cream into a bowl. Squeeze in the juice from half the lime, season with salt and mix to a smooth sauce. Add a little water until it’s a thick sauce that can be drizzled.
Peel the pineapple and roughly chunk. Add it into the bowl of a Compact Food Processor with the Knife Blade attachment. Add the chilli and coriander and pulse to chop everything. Replace the blade with the Thin Slicing Disc attachment and push through the cabbage to slice. Combine it all to make a slaw.
Use a blowtorch to sear the skin and flesh of the mackerel. (This can also be done under a very hot grill on a grill tray.) Put a frying pan over a high heat and heat the tortillas one at a time, 30 seconds each time.
Assemble the tacos by layering up the fish and salsa. Drizzle over the crema and serve. Makes 4 tacos