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Crispy fish tacos

25 minutes

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Crispy fish tacos

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

450 g Woolworths frozen lightly dusted hake portions
1/2 lemon, juiced
salt, to taste
1 red onion, sliced
4 T canola or olive oil
25 g Woolworths enchilada spice
4 Woolworths tortilla wraps, toasted, for serving
1 1/2 ripe avocados, for serving
fresh coriander, for serving
300 g Woolworths rainbow slaw, for serving

for the green dressing:

3 T plain yoghurt
1/2 avocado
1/2 lemon or lime, juiced
2 spring onions, sliced
3 -4 T water
sea salt, to taste

Method

1. Preheat the oven to 220°C. Bake the hake for 20–25 minutes, or until golden and crisp.
2. Blend all the ingredients for the green dressing in a food processor or blender until smooth.
3. Make quick pickled onions by massaging the lemon juice and a generous pinch of salt into the red onion for 1 minute. Set aside.
4. Heat the oil in a pan over a low heat. When warm, remove from the heat and stir in the enchilada spice. Set aside for serving. Serve the components in bowls and let everyone build their own tacos.

Find more Mexican inspired recipes here.

Photograph: Andrea Van Der Spuy