Hake Fish Tacos with Asian Slaw | National Fisherman

Name: Hake Fish Tacos with Asian Slaw | National Fisherman
Ingredients: 16-ounce fillet of hake or your favorite whitefish; 16 6-inch soft corn tortillas; 2 teaspoons chili powder; 2 teaspoons cumin powder; 2 teaspoons salt; 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt; 1/4 cup adobo sauce; Splash of milk; 1/2 small head green cabbage, shredded; 1/2 red bell pepper, minced; 1 small carrot, finely grated; 2 teaspoons black sesame seeds; 1/4 cup vegetable or light olive oil; 1/4 cup seasoned rice vinegar — the kind you put in sushi rice with sugar and salt; 1 teaspoon sesame oil

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Download a printable recipe cardHake is an inexpensive versatile and abundant groundfish often referred to as whiting I use it in my Moqueca oven baked

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Ingredients

16-ounce fillet of hake or your favorite whitefish
16 6-inch soft corn tortillas
2 teaspoons chili powder
2 teaspoons cumin powder
2 teaspoons salt
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup adobo sauce
Splash of milk
1/2 small head green cabbage, shredded
1/2 red bell pepper, minced
1 small carrot, finely grated
2 teaspoons black sesame seeds
1/4 cup vegetable or light olive oil
1/4 cup seasoned rice vinegar — the kind you put in sushi rice with sugar and salt
1 teaspoon sesame oil