We have used hake for this fish tacos recipe, but the recipe works for any firm white fish such as cod, haddock or rock salmon. So whatever Tristan catches on the Adela you will have plenty of choice for making this recipe. If you are unsure of which catch-of-the-day fish to choose, ask Tristan for his recommendations when buying off the pontoon, or why not go for a selection. 
If you are looking for a more inventive and unusual way to get your fish fix, this recipe is perfect for you. Not only is it fun and a bit different, it is also ideal for getting kids involved with fish cookery and eating more fresh fish. 
We have included a few options for sauces and condiments as tacos should always have a few options, but if you prefer, most of these can be bought already made rather than made from scratch. 


For the Fish 

4 skinless fillets of hake (or another firm white fish – from the loin area) 
1 tsp ground cumin 
½ tsp paprika 
1 tsp sea salt flakes 
1 garlic clove, peeled and finely grated or minced 
2 tbsp regular olive oil 

For the Baja Sauce 

50g yogurt 
50g mayonnaise 
1 jalapeno chilli 
1 garlic clove 
1 lime, juiced 
Small pack coriander 
½ tsp ground cumin 
½ tsp paprika 

For the Corn Relish 

1 x 198g/7oz tin sweetcorn, drained 
1 fresh red chilli, finely diced (de-seed if you don’t like too much heat) 
3 tbsp chopped fresh coriander 
Salt, to taste 
To Serve 
2 ripe avocados 
1 lime, juice only, plus 2 limes, cut into wedges 
8 soft corn tortillas 

Making the condiments 

To make the Baja sauce, put all of its ingredients into a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed. 
For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir and set aside. 

Preparing the hake 

3. Preheat the oven to 220C/200C Fan/Gas 7. 
4. Cut the hake fillets lengthways to create long fingers of fish. 
5. Mix the dry ingredients and the oil in a bowl to combine, then toss the fish fingers in the mix ensuring they are well coated. 
6. Add the fish and any leftover mix into a shallow roasting tin and cook for 8–10 mins. 

Let the fish meet the sauce  7. Warm the tortillas in the oven briefly if desired and then bring together the fish and sauces into the tortillas to serve. 8. You can also allow the kids to make up their own tacos at the table with everything in serving bowls. 9. Serve with sliced avocado, lime wedges and salad.  

Tagged as: hake
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