15 mins 15 mins
2 people 2 people
Easy Easy
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.
Buerre Blanc Baked Potatoes
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:

  • Tortillas
  • Extra lime juice


  1. If using an oven, preheat the oven to 200°C. Alternatively, fish can be cooked using the steam setting on a compatible AEG Microwave. 
  2. Spray an oven tray with oil. Mix the spices, salt, and pepper in a bowl.
  3. Pat fish dry, lay it on the tray, brush with olive oil. Cover fish with spice mix, press gently.
  4. Cook fish for 8-10 minutes or until opaque and flaky.
  5. Mix ingredients for the slaw in a bowl. Adjust seasoning as needed.
  6. Cut cooked fish into pieces. Assemble on tortillas, top with slaw, and squeeze extra lime juice.
  7. 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.
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