Cooking has always been an act of love for me and hake is such a versatile, sustainable and quick to cook ingredient.
When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.
Prep time
15 mins
Cooking Time
30 mins
Serves
3
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
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
Method
- 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.
