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Turkey tacos

Mexican recipes

Turkey tacos

15 minutes

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Braai recipes

Braai quesadillas

5–10 minutes

Tomato pozole

Mexican recipes

Tomato pozole

30 minutes

Chipotle-fried chicken jalapeño tacos

Chicken breast

Chipotle-fried chicken jalapeño tacos

15 - 20 minutes

Chicken tortillas

Chicken recipes

Chicken tortillas

20 minutes

Tex-Mex spiced turkey mince with corn-and-coriander rice

Corn recipes

Tex-Mex spiced turkey mince with corn-and-coriander rice

25 minutes

Southern-fried crumbed chicken fajitas

Chicken recipes

Southern-fried crumbed chicken fajitas

20 minutes

Chicken liver burritos

Chicken recipes

Chicken liver burritos

45 minutes

Mexican-inspired beans and eggs

Beans recipes

Mexican-inspired beans and eggs

25 minutes

Fried chicken with coleslaw milk

Berry recipes

Fried chicken with coleslaw milk

15 minutes

Quick fish tacos

Fish recipes

Quick fish tacos

20 minutes

Crispy fish tacos

Cheat recipes

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