We had some crumbed hake fillets in the freezer that cook in 15 minutes which makes this dish come together under 30 minutes. Its a delicious and interesting use of the hake fillets and really elevates them due to the flavour profile of all the other taco fillings. We had some left over green sauce and it went perfectly in these.
The red onions used here are made with a quick pickle and taste pickled by 30 minutes but can be left closed for up to 3 days. This basic pickling fluid recipe is also good to keep in mind: One part acid to One part water with 4 Tbsp Sugar and 2 Tsp Salt.
Time: 30 minutes
4 ±100g Crumbed Hake Fillets
2 Tbsp Sour Cream
1 Garlic Clove
Juice of 1 lemon
Dash of Tabasco
1 Red Onion
1/2 Cup Vinegar
1/2 Cup Water
2 Tbsp Sugar
1 Tsp Salt
1 Tsp Mustard Seeds
Half a Cucumber
Salt & Pepper
Preheat the oven to 200 C, once ready place the fillets on a baking tray and cook for 15 minutes, flipping halfway.
While waiting for the oven to heat up put the vinegar, water, sugar, mustard seeds and salt in a small saucepan over medium heat and stir until sugar is dissolved then take off the heat. Slice the red onion as thinly as you can and place in a bowl of boiled water briefly before transferring into a clean jar and filling with the pickling fluid from the saucepan. Leave for 30 minutes.
Halve the avocados and scoop out the flesh into a bowl. Add the sour cream, crushed garlic and lemon, mix well until you have a smooth light green mixture. You can use a fork/whisk/food processor. Season to your liking.
Cut the cucumber into thin strips or ribbons for topping
To serve, warm up a tortilla; top with a smear of the avocado crema and chunks of hake then the cucumber and pickled onion and finally some dollops of the delicious green sauce.