Heat the oven to 180°C and bake corn taco shells until golden brown. Bake Woolworths Frozen Tempura Hake portions according to the package instructions.
Meanwhile, make a tangy avocado drizzle: Blend 1 ripe avocado with the juice and zest of 1 lime, ½ cup crème fraîche, 2 chopped spring onions, a handful of coriander, sea salt to taste, and a little water to loosen the mixture.
For your taco veggies, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan and add 300 g frozen peas and sweetcorn kernels. Dust with 5–10 g of Woolworths Enchilada or Fajita Spice and toss to coat for a minute or two, until the veggies are just cooked but still crunchy and bright.
For your pink onions, slice one red onion thinly, season with salt and massage some lime juice into the onions. Set aside for a few minutes to allow the flavours to merge.
To serve: Scoop the hake portions into the tacos, add a spoonful or two of fried veggies, as well as the marinated onions, drizzle with the green avo sauce, add some sliced chillies and fresh coriander and dig in.
No time for cooking?
This is one of the most delicious things I’ve tasted in a while! It was super quick & easy, and incredibly tasty! I couldn’t find the panko hake in the freezer, so used the fresh hake steaklets. I also used mini tortilla wraps instead of taco shells. Will be making this every week!