eCook Meal
Cape Malay Hake Tacos
with corn tortillas, dried apricots & a spiced cashew cream dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R59.07
for 4 servings · R14.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Hake Fillet needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cashew Nut Pieces needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
- Cashew Nut Cream Cheese
- Spice And All Things Nice Cape Malay Curry Paste
- Pickling Liquid
- Soft Shell Corn Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cape Malay Hake Tacos?
The preparation time for Cape Malay Hake Tacos with corn tortillas, dried apricots & a spiced cashew cream dressing is between 15 and 30 minutes.
What is the total time required to make Cape Malay Hake Tacos with corn tortillas, dried apricots & a spiced cashew cream dressing?
The total time required to make Cape Malay Hake Tacos with corn tortillas, dried apricots & a spiced cashew cream dressing is between 30 and 45 minutes.
How many servings does Cape Malay Hake Tacos provide?
4 servings
What are the main ingredients in Cape Malay Hake Tacos?
Cashew Nut, Cashew Nut Cream Cheese, Cucumber, Dried Apricot, Fish, Fresh Coriander, Green Leaves, Hake, Pickling Liquid, Radish, Soft Shell Corn Tortilla, Spice and All Things Nice Cape Malay Curry Paste
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Cape Malay Hake Tacos?
Cashew Nut, Cashew Nut Cream Cheese, Cucumber, Dried Apricot, Fish, Fresh Coriander, Green Leaves, Hake, Pickling Liquid, Radish, Soft Shell Corn Tortilla, Spice and All Things Nice Cape Malay Curry Paste
How many calories does Cape Malay Hake Tacos have?
calories
How much fat content does Cape Malay Hake Tacos have?
grams