Hake Fish Tacos with Asian Slaw

Name: Hake Fish Tacos with Asian Slaw
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

www.nationalfisherman.com

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

View full recipe on www.nationalfisherman.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.nationalfisherman.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Saute pan
Stove
Measuring spoon
Measuring cup
Mixing bowl
Grater
Spoon

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