Fish taco salad
4
Easy
10 minutes
“Woolies has done most of the work for you with this Instagrammable salad (great for midweek entertaining, too). I love sweet potato chips – they’re easy to make and aren’t as heavy as nachos or wraps.”
Ingredients
Method
- 300 g bag Woolworths ruby slaw
- 2 lemons, juiced
- 3 T olive oil
- sea salt and freshly ground black pepper, to taste
- 3 Woolworths Kara orange sweet potatoes, washed
- 2 cups canola oil
- 500 g Woolworths fresh hake goujons
- 1⁄2 cup crème fraîche or sour cream
- Woolworths pickled jalapeños, for serving
Method
Ingredients
1 Toss the slaw with the juice of 1⁄2 lemon, olive oil and seasoning.
2 To make the sweet potato chips, run the blade of a vegetable peeler down the sweet potatoes to make thin peels. Pat dry between 2 sheets of kitchen paper. Heat the canola oil and fry the sweet potato in batches until crispy. Drain on kitchen paper. Cook the hake according to package instructions.
3. Place the slaw on a platter, then top with the fish and sweet potato chips.
4. Mix the crème fraîche and sour cream with the remaining lemon juice and season with salt. Pour over the salad and garnish with the jalapeños.
Cook’s note: To make the sweet potato chips in an air-fryer, toss the chips in a little olive oil and air-fry in batches – don’t overcrowd the basket. Check every 5–10 minutes. Do the same with the fish.
Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen
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