Dive into a gastronomic adventure with Chef Nti Ramaboa's Fish Tacos, paired beautifully with a vibrant Coriander Lime Slaw. In under 20 minutes, you can craft a dinner that's both speedy and sublime, blending spicy notes from the seasoned hake fish with the tangy freshness of the slaw.
For the Fish:
500gm hake fish
1 tsp cayenne pepper
½ tsp each of oregano, garlic powder, paprika, salt, and ground pepper
¼ tsp each of cayenne, onion powder, and cumin
For the Coriander Lime Slaw:
2½ cups cole slaw mix
3 tbsp mayonnaise
1 tbsp lime juice
1 garlic clove, minced
⅓ cup chopped coriander
½ tsp sugar
¼ tsp each of salt and pepper
For Taco Assembly:
Extra lime juice
If using an oven, preheat the oven to 200°C. Alternatively, fish can be cooked using the steam setting on a compatible AEG Microwave.
Spray an oven tray with oil. Mix the spices, salt, and pepper in a bowl.
Pat fish dry, lay it on the tray, brush with olive oil. Cover fish with spice mix, press gently.
Cook fish for 8-10 minutes or until opaque and flaky.
Mix ingredients for the slaw in a bowl. Adjust seasoning as needed.
Cut cooked fish into pieces. Assemble on tortillas, top with slaw, and squeeze extra lime juice.
Store leftovers in an airtight container for 2-3 days. Reheat in the microwave on AirFry setting for 2-4 minutes / reheat in an airfyer.