Fish Tacos & Crunchy Cabbage

📝 Ingredients

• 450 g hake fillets
• 3 tbsp plain flour (about 30 g)
• 1 tsp sweet paprika + 1 tsp ground cumin
• 2 tbsp sunflower oil
• 6 corn tortillas (about 40 g each)
• 250 g red cabbage (about ¼ cabbage)
• 2 limes
• ½ bunch fresh coriander (about 25 g)
• 150 g 2% Greek yoghurt
• Salt, black pepper

🍴 Utensils

• Large non-stick frying pan
• Mixing bowl
• Shallow bowl
• Fine grater
• Spatula
• Clean tea towel

📖 Steps

1. If the hake is frozen, defrost it in the fridge the day before. Remove the outer leaves of the red cabbage, then slice it as thinly as possible with a knife into 2 to 3 mm strips and put it in a mixing bowl.
2. Grate the zest of one lime, then squeeze both. Drizzle the cabbage with half the juice and a pinch of salt, then scrunch it with your hands for 1 minute: it softens slightly while staying crunchy. Leave it to rest while you carry on.
3. Make the sauce in a bowl: mix the Greek yoghurt with the zest, the rest of the lime juice, a pinch of salt and a grind of pepper. Finely chop the coriander, add a spoonful to the sauce and keep the rest for serving. Keep chilled.
4. Pat the hake dry with kitchen paper, then cut it into 3 to 4 cm pieces. In a shallow dish, mix the flour, paprika, cumin, ½ tsp salt and some pepper, then roll the pieces in it to coat them in a thin layer.
5. Heat the oil in the frying pan over a medium-high heat. When hot, add the pieces without crowding them, in two batches if needed, and cook for 2 to 3 minutes per side without moving them, until golden. Turn them carefully with the spatula: cooked fish flakes easily.
6. Transfer the fish to kitchen paper and wipe out the pan. Warm the tortillas in it one at a time over a medium heat, 30 seconds per side, until pliable, then stack them in a clean tea towel so they stay warm without cracking.
7. Lightly drain the cabbage. Fill each tortilla with a handful of cabbage, pieces of golden hake, a spoonful of yoghurt sauce and some coriander. Fold in half and eat straight away, while the fish is still crisp.