The quantities provided above are averages only.
250 grams
Hake
(Contains Fish)
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Cabbage
1 sachet(s)
Chipotle Paste
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Carrot
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Sweet Chilli Sauce
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the cabbage, cut out and discard the tough core, then thinly slice.
Trim the carrot, then coarsely grate (no need to peel).
Mix the cabbage with the aioli and season to taste with salt and pepper.
Just before serving toss the grated carrot with the salad leaves, apple cider vinegar and a drizzle of oil. Season to taste with salt, pepper and sugar.
Place a large pan over medium-high heat with a drizzle of oil. Pat the hake dry with kitchen paper. Season with Mexican spice mix and season with salt and pepper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
Fill the tortillas with cabbage slaw and tossed salad. Gently break the hake into large chunks with a fork, then divide between the tortillas. Drizzle over the chipotle and sweet chilli sauce. Serve any remaining salad and slaw by the side.