Hake Tacos

“Cooking has always been an act of love for me and hake is such a versatile, sustainable and quick to cook ingredient.”

Naledi Toona
(South Africa)

Prep time

15 mins

Cooking Time

30 mins

Serves

Ingredients

3 pieces of MSC Certified hake medallions or fillets (or whitefish alternative like haddock or cod)

1 cup of flour (or whole-wheat or oat flour)

1 tablespoon of fish spice

1 teaspoon of paprika

Half teaspoon of turmeric

Olive oil for cooking to taste

6-8 readymade mini whole-wheat (or corn) tortillas (or suitable alternative)

1 pack of readymade slaw mix (roughly 3650 gr – 2.5 cups) or you can make your own slaw using:

- 1 cup of green cabbage, thinly sliced

- 1 cup of purple cabbage, thinly sliced

- Half a cup of carrots, shredded

Optional: Handful of coriander and/or baby spinach leaves

For the sauce use:

- 1 cup of reduced oil mayonnaise or cream cheese

- 1 tablespoon of soy sauce

- 3 sprigs garlic chives or spring onions

Prepare the fish: Cut hake medallions into bite-sized pieces.
Season and coat: In a bowl, mix flour with fish spice, turmeric, and paprika. Toss the hake pieces in the flour mixture, shaking off any excess.
Cook the fish: Heat a little oil in a wide pan. Add the hake pieces, cooking for about 5 minutes, turning halfway until golden. Drain on paper towels.
Make the slaw: Finely shred cabbage using a mandoline, food processor, or make thin slices with a knife. Grate the carrots on the larger side of a box grater. You can also save time using a pre-made slaw and if you have leftovers, you can use it for a side dish or as a topping on another meal, reducing food waste.
Mix the dressing: In a bowl, whisk mayo, soy sauce, and sprigs. Add the slaw mix to the dressing and stir to combine.
Present it: Place the mini tortillas on a board. Spread the slaw mix on each, topping with a few hake pieces. Fold in half. Before serving, you can toast the tortilla on a hot dry pan to give it more crunch.

Chef top tip: This taco recipe is versatile. The tortillas can be substituted for a spinach or beetroot base tortilla. For a twist packed with health benefits, add sliced avocado and a sprinkle of sesame seeds.