Snoek tacos

Snoek tacos

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Kleine Zalze Vineyard Selection Chenin Blanc

Snoek is a South African braai staple, here Hannah Lewry gives this SA classic a brilliant new twist with a delicious snoek taco recipe.


  • 1 x 800 g Woolworths lightly smoked whole snoek
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 x 200 ml bottle Woolworths Flying Goose sweet chilli sauce
  • 100 g butter, melted
  • 8 Woolworths white flour wraps
  • 250 g full-cream cream cheese
  • 10 g coriander, chopped

Cooking Instructions

1. Prepare a braai and wait until the coals are gentle enough to cook over. Pat dry the snoek using kitchen paper, then place skin-side down on a piece of tin foil. Season with salt and pepper. Place the snoek (still on the foil) on the braai and, using a basting brush, generously baste the fish with half the sweet chilli sauce and the butter. Cook for 8–10 minutes.

2. When the fish turns white, turn and baste it again, then cook for 3–5 minutes on the other side. For a smoky flavour, you could braai the other side without the foil, making sure the grid is well oiled to prevent the fish from sticking to it. If you do this, reduce the cooking time to 2–3 minutes and watch the fish closely.

3. Char the wraps over the braai or over the flames of a gas stove until charred in some spots. Fold in half and place over the racks of your oven hanging down to create a taco shape and to crisp up slightly. Serve with the cream cheese, more sweet chilli sauce and the coriander.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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