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Cut a piece of kitchen roll slightly larger than the tin of fish. Open the mackerel and season with a pinch of cumin seeds, oregano, and a few slices of garlic.
Place the seasoned fish on an oven tray and cover it with the kitchen roll. Light a corner of the kitchen roll with a lighter and let it burn for 5–8 minutes. The paper doesn’t need to burn completely, just enough to warm the fish through.
Meanwhile, mix together the pineapple, tomatoes, scotch bonnet, coriander, garlic, lime zest and juice, and olive oil. Season well with salt and pepper.
Stir the lime juice and zest into the sour cream, then season with a pinch of salt.
Warm the tortillas directly over a gas flame, then wrap them in a tea towel to keep warm and soft. Remove the kitchen paper from the mackerel.
Assemble your tacos with a layer of sour cream, followed by the mackerel, salsa, red onion, and a drizzle of hot sauce.