Products:

1 pack of tortilla cakes
2 cans Compass Mackerel fillet in oil
Iceberg salad, finely chopped
A bunch of cherry tomatoes, cut into halves
Red peppers, cut into strips
Some pickles, cut into pieces
Parsley, finely chopped
2 spoons of basil pesto
1 small cup of sour cream
Salt and pepper

Method of preparation:

1. Heat the tortillas in the pan on both sides until they soften;
2. Place each tortilla in a plate and sprinkle with iceberg, cherry tomatoes, peppers, pickles, parsley and pieces of fish;
3. Season with salt and pepper, if you wish;
4. In a small bowl, mix the cream with the pesto;
5. In each tortilla place one or two spoons of cream and roll. Serve instantly.