Marine Stewardship Council (MSC), the ocean not-for-profit responsible for the world’s leading sustainable seafood ecolabel, has launched its Ocean Cookbook 2025. Try this delicious recipe for spiced hake tacos from Chef Naledi which is featured in the cookbook.

Chef Naledi’s spiced hake tacos 

Serves 3 // Preparation time 15 minutes // Cooking time 30 minutes

Ingredients 

3 pieces of MSC Certified hake medallions or fillets (or whitefish alternative like haddock or cod)
1 cup of flour (or whole-wheat or oat flour)
1 tablespoon of fish spice
1 teaspoon of paprika
Half teaspoon of turmeric
Olive oil for cooking to taste
6-8 readymade mini whole-wheat (or corn) tortillas (or suitable alternative)

1 pack of readymade slaw mix (roughly 3650 gr – 2.5 cups) or you can make your own slaw using:
– 1 cup of green cabbage, thinly sliced
– 1 cup of purple cabbage, thinly sliced
– Half a cup of carrots, shredded

Optional: Handful of coriander and/or baby spinach leaves

For the sauce use:

– 1 cup of reduced oil mayonnaise or cream cheese
– 1 tablespoon of soy sauce
– 3 sprigs garlic chives or spring onions 

Method 

1. Prepare the fish: Cut hake medallions into bite-sized pieces. 
2. Season and coat: In a bowl, mix flour with fish spice, turmeric, and paprika. Toss the hake pieces in the flour mixture, shaking off any excess. 
3. Cook the fish: Heat a little oil in a wide pan. Add the hake pieces, cooking for about 5 minutes, turning halfway until golden. Drain on paper towels. 
4. Make the slaw: Finely shred cabbage using a mandoline, food processor, or make thin slices with a knife. Grate the carrots on the larger side of a box grater. You can also save time using a pre-made slaw and if you have leftovers, you can use it for a side dish or as a topping on another meal, reducing food waste. 
5. Mix the dressing: In a bowl, whisk mayo, soy sauce, and sprigs. Add the slaw mix to the dressing and stir to combine. 
6. Present it: Place the mini tortillas on a board. Spread the slaw mix on each, topping with a few hake pieces. Fold in half. Before serving, you can toast the tortilla on a hot dry pan to give it more crunch.

Chef top tip: This taco recipe is versatile. The tortillas can be substituted for a spinach or beetroot base tortilla. For a twist packed with health benefits, add sliced avocado and a sprinkle of sesame seeds.   

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