Bring a burst of summer to your table with these fresh and zesty mango and hake tacos! Perfect for festive gatherings, these tacos are light, flavourful, and packed with vibrant South African-inspired ingredients. They’re quick to make and guaranteed to impress your guests.
Ingredients
For the Hake:
500g hake fillets
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
½ tsp chili powder (optional)
Salt and pepper to taste
For the Mango Salsa:
1 ripe mango, diced
1 small red onion, finely chopped
1 small red chilli, finely chopped (optional)
2 tbsp fresh coriander, chopped
Juice of 1 lime
Salt to taste
For Assembly:
8 small tortillas (corn or flour)
1 cup shredded red cabbage
½ cup plain Greek yogurt or sour cream
Lime wedges, for serving
Method
Step 1: Prepare the Mango Salsa
- In a medium bowl, combine the diced mango, red onion, chilli, and coriander.
- Squeeze over the lime juice and add a pinch of salt. Toss gently and set aside.
Step 2: Season and Cook the Hake
- Pat the hake fillets dry and season both sides with smoked paprika, cumin, garlic powder, chilli powder (if using), salt, and pepper.
- Heat olive oil in a large non-stick pan over medium heat.
- Cook the hake fillets for 3–4 minutes on each side or until golden and flaky. Break the cooked fish into chunks.
Step 3: Warm the Tortillas
- Warm the tortillas in a dry pan or directly on the grill for a few seconds on each side.
Step 4: Assemble the Tacos
- Place a layer of shredded red cabbage on each tortilla.
- Top with chunks of cooked hake.
- Spoon over the fresh mango salsa.
- Drizzle with Greek yogurt or sour cream for creaminess.
Step 5: Serve and Enjoy
- Garnish with extra coriander if desired and serve with lime wedges on the side.
Add sliced avocado, pickled jalapeños, or a drizzle of peri-peri sauce for extra flair. For an extra smoky flavor, grill the hake on the braai instead of cooking it in a pan.