Hake Taco Cups with Guacamole and Salsa

Published on: 4th September 2018 @ 12:17 PM


These tacos are crunchy, a little spicy and a little zingy! It's also a very budget-friendly way of eating healthy. This recipe was originally created by Tara Walker, from the East Coast Cookery School, for the Irish Maritime Festival.

 

Ingredients

2 x Fillets of Hake

For the taco shells (makes 8)

250g Masa Harina Flour (plus extra for dusting)

125g Water

Rapeseed Oil

For the spice mix

1 tsp Sea Salt

1 tsp Caster Sugar

1 tsp Ground Cumin

1tsp Ground Coriander

½ tsp Chilli Powder

½ tsp Oregano

½ tsp Ground Black Pepper

½ tsp Paprika

2 tbsp Rapeseed Oil

For the Tomato Salsa

2 x Tomatoes (chopped)

1 Clove of Garlic (minced)

½ Red Onion

1 tsp Sugar

2 tbsp Red Wine Vinegar

A Handfull of Fresh Coriander (chopped)

Sea Salt (a pinch)

For the Guacamole 

1 Avocado (ripe, chopped roughly)

1 Garlic Clove (minced)

Juice of ½ a Lime

Fresh Coriander (small handful)

Red Chilli (de-seeded; chopped finely. How much is up to you)

Sea Salt Flakes (a pinch)

 

Method

Tacos

  • Place the Masa Harina flour into a bowl and add the water. Mix until thoroughly combined and leave to sit for at least  30 minutes as this will help prevent the tacos from crumbling later

  • Preheat the oven to 180˚C/fan 160˚C/gas mark 4
  • Place two sheets of baking paper on your work surface and lightly dust with a little more Masa Harina. Take a piece of the dough, about the size of a golf ball, and roll into a ball. Place on one sheet of the floured paper and put the other sheet on top of it. Roll it out into a disk shape, then lightly brush with rapeseed oil. Place the tacos on an upside-down muffin tin to create a cup shape and bake for 15 minutes or until crispy

  • Combine all of the ingredients for the tomato salsa in a bowl at least 10 minutes before serving

  • Mix together all of the ingredients for the spice mix and then rub onto the skinless side of the fish

  • Heat a frying pan until good and hot and place the fish, spice side down on the pan. Fry for a couple of minutes to cook the spices, then turn. Fry for another minute or two (depending on the thickness of your fish) and turn the pan off to allow the fish to rest in the pan for a moment or two

  • Break the fish up gently, place in the room-temperature taco cups, and top with the salsa and some guacamole

Tomato Salsa

  • Combine all of the ingredients in a bowl

Guacamole

  • Mash all of the ingredients together in a bowl until all are combined. Taste of seasoning and adjust the balance  if necessary

 

 

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