Snoek is packed with protein, locally sourced and safely sustainable. You do need to be careful of all those tiny bones though, so make sure you are buying any smoked snoek or fresh fish from a trusted community fishery.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp honey
Zest and juice of 1 lemon
1 red onion, peeled and sliced
400g smoked snoek, shredded and bones removed
2 cups shredded white cabbage
2 spring onions, sliced, plus extra to garnish
1 green chilli, chopped
8 taco shells
½ cup grated cheddar

METHOD
1. Put the balsamic vinegar, soy sauce, honey, zest and juice of ½ a lemon, and onion in a jar. Close the lid and shake until well combined. Leave to stand for 10 minutes, then strain out the liquid and set aside the pickled onion.
2. In a bowl, mix together the pickled onion, smoked snoek, cabbage, spring onion, chilli, and remaining lemon zest and juice.
3. Fill the taco shells with the snoek mixture, top with grated cheddar, garnish with spring onions and serve.

There are plenty of ways to enjoy this protein-packed, locally sourced goodness! Like one of SA’s best-loved street foods, traditional fish and chips.

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