Make the spicy tomato pineapple salsa by combining the pineapple, scotch bonnet, tomatoes, coriander, garlic, lime juice and zest, and olive oil.
For the fish tacos, flake the tinned mackerel and season with cumin seeds, oregano, and sliced garlic.
Mix the sour cream with the lime zest and juice.
Assemble the tacos by placing the mackerel on the tortillas, topping with the salsa, sour cream, and red onion.
Serve with hot sauce on the side.
