Certified Sustainable Seafood

Fish Tacos with Broccoli Slaw

Prep time 30 mins
Cooking Time 10 mins
Serves 4
  • MSC certified Cape hake steaks
  • Olive oil
  • Salted butter
  • 3 tablespoons garlic
  • Mixed herbs
  • Salt & ground pepper
  • Hard shell corn tacos
  • Tender stem broccoli
  • Carrots, grated
  • Fresh coriander
  • Red onion, chopped
  • Avocado
  • Lemon 
  • Dill
  • Sour cream

  1. Dry the fish steaks with a paper towel and season both sides with salt and pepper.
  2. In a large non-stick skillet over medium-high heat, heat 2 spoons of olive oil and salted butter and add the mixed herbs.
  3. Add fish, cook until cooked through, 3 to 5 minutes per side. Drizzle with freshly squeezed lemon juice and let it rest for 5 minutes before flaking with a fork.
  4. In a bowl mix chopped tender stem broccoli, grated carrots, red onion, fresh coriander, a teaspoon of olive oil and a drizzle of freshly squeezed lemon. Toss together and season with salt and pepper.
  5. Assemble tacos: Serve fish in grilled corn tacos with broccoli slaw and avocado. Squeeze lime juice on top and garnish with sour cream mixed with dill and salt and pepper.

Ingredients

Method

  • MSC certified Cape hake steaks
  • Olive oil
  • Salted butter
  • 3 tablespoons garlic
  • Mixed herbs
  • Salt & ground pepper
  • Hard shell corn tacos
  • Tender stem broccoli
  • Carrots, grated
  • Fresh coriander
  • Red onion, chopped
  • Avocado
  • Lemon 
  • Dill
  • Sour cream

  1. Dry the fish steaks with a paper towel and season both sides with salt and pepper.
  2. In a large non-stick skillet over medium-high heat, heat 2 spoons of olive oil and salted butter and add the mixed herbs.
  3. Add fish, cook until cooked through, 3 to 5 minutes per side. Drizzle with freshly squeezed lemon juice and let it rest for 5 minutes before flaking with a fork.
  4. In a bowl mix chopped tender stem broccoli, grated carrots, red onion, fresh coriander, a teaspoon of olive oil and a drizzle of freshly squeezed lemon. Toss together and season with salt and pepper.
  5. Assemble tacos: Serve fish in grilled corn tacos with broccoli slaw and avocado. Squeeze lime juice on top and garnish with sour cream mixed with dill and salt and pepper.

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