What are the main ingredients in Cape Malay Hake Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

What is the nutritional information of Cape Malay Hake Tacos?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Cape Malay Hake Tacos?

CAPE MALAY HAKE: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake strips skin-side down for 2-3 minutes until the skin is crispy. Then, fry for 6-8 minutes until cooked through and golden, shifting gently. Remove from the pan on completion. Hake strips can be fragile, so do this step in batches if necessary, covering each batch to keep warm. TACO HEAVEN!: Place the shredded green leaves in the centre of the tortillas and cover in pickled veg – use or lose the pickling liquid as you wish! Top with the golden hake and drizzle over the spicy cashew cream cheese. Garnish with the chopped coriander, the chopped dried apricots, and of course, the toasted cashews. Wrap up and taco in! PICKLED VEGGIES: Place the pickling liquid in a bowl and combine with a small splash of warm water and a pinch of salt. Toss through the sliced radish and diced cucumber until coated. Set aside to pickle until serving. MARINATE THE HAKE & MAKE THE DRESSING: In a shallow dish, combine 2 tsp of the Cape Malay curry paste with a drizzle of oil and some seasoning. Pat the hake dry with paper towel and slice into 3-4cm thick strips. Place in the dish, toss until evenly coated, and set aside until frying. Place the cashew cream cheese in a bowl and combine with a splash of water or milk – oat or nut milk is recommended! Mix in the remaining curry paste to taste, season, and set aside for serving. TOAST THE CASHEWS: Place the cashew pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. CRISP THOSE TORTILLAS: Return the pan to a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water maintains their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.

What should be prepared from my kitchen to make Cape Malay Hake Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

Cape Malay Hake Tacos

Name: Cape Malay Hake Tacos
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional)

Inspired by the mix of flavours from the South African and oriental influences on Cape Malay cuisine, this fusion fiesta will bring some Taco Tuesday to your Monday! Curried hake is adorned with cashews, zingy veg, coriander, and drips of creamy dressing.

Cape Malay Hake Tacos

with corn tortillas, dried apricots & a spiced cashew cream dressing

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cashew Nut Cream Cheese
Cashew Nut Pieces
Cucumber
Dried Apricots
Fish
Fresh Coriander
Green Leaves
Hake Fillet
Pickling Liquid
Radish
Soft Shell Corn Tortillas
Spice and All Things Nice Cape Malay Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)

Serves 1

PICKLED VEGGIES
Place the pickling liquid in a bowl and combine with a small splash of warm water and a pinch of salt. Toss through the sliced radish and diced cucumber until coated. Set aside to pickle until serving.
MARINATE THE HAKE & MAKE THE DRESSING
In a shallow dish, combine 1 tsp of the Cape Malay curry paste with a drizzle of oil and some seasoning. Pat the hake dry with paper towel and slice into 3-4cm thick strips. Place in the dish, toss until evenly coated, and set aside until frying. Place the cashew cream cheese in a bowl and combine with a splash of water or milk – oat or nut milk is recommended! Mix in the remaining curry paste to taste, season, and set aside for serving.
TOAST THE CASHEWS
Place the cashew pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THOSE TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water maintains their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
CAPE MALAY HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake strips skin-side down for 2-3 minutes until the skin is crispy. Then, fry for 5-6 minutes until cooked through and golden, shifting gently. Remove from the pan on completion. Hake strips can be fragile, so do this step in batches if necessary, covering each batch to keep warm.
TACO HEAVEN!
Place the shredded green leaves in the centre of the tortillas and cover in pickled veg – use or lose the pickling liquid as you wish! Top with the golden hake and drizzle over the spicy cashew cream cheese. Garnish with the chopped coriander, the chopped dried apricots, and of course, the toasted cashews. Wrap up and taco in!

Pickling Liquid - 20ml
Radish - 20g
Cucumber - 50g
Spice And All Things Nice Cape Malay Curry Paste - 10ml
Hake Fillet - 1
Cashew Nut Cream Cheese - 45ml
Cashew Nut Pieces - 10g
Soft Shell Corn Tortillas - 3
Green Leaves - 20g
Fresh Coriander - 3g
Dried Apricots - 10g

Download the Recipe

Serves 2

PICKLED VEGGIES
Place the pickling liquid in a bowl and combine with a small splash of warm water and a pinch of salt. Toss through the sliced radish and diced cucumber until coated. Set aside to pickle until serving.
MARINATE THE HAKE & MAKE THE DRESSING
In a shallow dish, combine 2 tsp of the Cape Malay curry paste with a drizzle of oil and some seasoning. Pat the hake dry with paper towel and slice into 3-4cm thick strips. Place in the dish, toss until evenly coated, and set aside until frying. Place the cashew cream cheese in a bowl and combine with a splash of water or milk – oat or nut milk is recommended! Mix in the remaining curry paste to taste, season, and set aside for serving.
TOAST THE CASHEWS
Place the cashew pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THOSE TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water maintains their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
CAPE MALAY HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake strips skin-side down for 2-3 minutes until the skin is crispy. Then, fry for 6-8 minutes until cooked through and golden, shifting gently. Remove from the pan on completion. Hake strips can be fragile, so do this step in batches if necessary, covering each batch to keep warm.
TACO HEAVEN!
Place the shredded green leaves in the centre of the tortillas and cover in pickled veg – use or lose the pickling liquid as you wish! Top with the golden hake and drizzle over the spicy cashew cream cheese. Garnish with the chopped coriander, the chopped dried apricots, and of course, the toasted cashews. Wrap up and taco in!

Pickling Liquid - 40ml
Radish - 40g
Cucumber - 100g
Spice And All Things Nice Cape Malay Curry Paste - 20ml
Hake Fillet - 2
Cashew Nut Cream Cheese - 85ml
Cashew Nut Pieces - 20g
Soft Shell Corn Tortillas - 6
Green Leaves - 40g
Fresh Coriander - 5g
Dried Apricots - 20g

Download the Recipe

Serves 3

PICKLED VEGGIES
Place the pickling liquid in a bowl and combine with a small splash of warm water and a pinch of salt. Toss through the sliced radish and diced cucumber until coated. Set aside to pickle until serving.
MARINATE THE HAKE & MAKE THE DRESSING
In a shallow dish, combine 2 tsp of the Cape Malay curry paste with a drizzle of oil and some seasoning. Pat the hake dry with paper towel and slice into 3-4cm thick strips. Place in the dish, toss until evenly coated, and set aside until frying. Place the cashew cream cheese in a bowl and combine with a splash of water or milk – oat or nut milk is recommended! Mix in the remaining curry paste to taste, season, and set aside for serving.
TOAST THE CASHEWS
Place the cashew pieces in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THOSE TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water maintains their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
CAPE MALAY HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake strips skin-side down for 2-3 minutes until the skin is crispy. Then, fry for 6-8 minutes until cooked through and golden, shifting gently. Remove from the pan on completion. Hake strips can be fragile, so do this step in batches if necessary, covering each batch to keep warm.
TACO HEAVEN!
Place the shredded green leaves in the centre of the tortillas and cover in pickled veg – use or lose the pickling liquid as you wish! Top with the golden hake and drizzle over the spicy cashew cream cheese. Garnish with the chopped coriander, the chopped dried apricots, and of course, the toasted cashews. Wrap up and taco in!

Pickling Liquid - 40ml
Radish - 40g
Cucumber - 100g
Spice And All Things Nice Cape Malay Curry Paste - 20ml
Hake Fillet - 2
Cashew Nut Cream Cheese - 85ml
Cashew Nut Pieces - 20g
Soft Shell Corn Tortillas - 6
Green Leaves - 40g
Fresh Coriander - 5g
Dried Apricots - 20g

Download the Recipe

Serves 4

PICKLED VEGGIES
Place the pickling liquid in a bowl and combine with a small splash of warm water and a pinch of salt. Toss through the sliced radish and diced cucumber until coated. Set aside to pickle until serving.
MARINATE THE HAKE & MAKE THE DRESSING
In a shallow dish, combine 20ml of the Cape Malay curry paste with a drizzle of oil and some seasoning. Pat the hake dry with paper towel and slice into 3-4cm thick strips. Place in the dish, toss until evenly coated, and set aside until frying. Place the cashew cream cheese in a bowl and combine with a splash of water or milk – oat or nut milk is recommended! Mix in the remaining curry paste to taste, season, and set aside for serving.
TOAST THE CASHEWS
Place the cashew pieces in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISP THOSE TORTILLAS
Return the pan to a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water maintains their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
CAPE MALAY HAKE
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake strips skin-side down for 3-4 minutes until the skin is crispy. Then, fry for 6-8 minutes until cooked through and golden, shifting gently. Remove from the pan on completion. Hake strips can be fragile, so do this step in batches if necessary, covering each batch to keep warm.
TACO HEAVEN!
Place the shredded green leaves in the centre of the tortillas and cover in pickled veg – use or lose the pickling liquid as you wish! Top with the golden hake and drizzle over the spicy cashew cream cheese. Garnish with the chopped coriander, the chopped dried apricots, and of course, the toasted cashews. Wrap up and taco in!