Mojito fish tacos

Preparation time : 45 mins Cooking time : 30 mins Servings : 4
  • For the sauce:
  • 160 ml sour cream
  • 60 ml sweet chilli sauce
  • 10 ml lemon juice
  • 15 ml coriander - finely chopped
  • salt and pepper
  • For the fish:
  • 10 ml ground cumin
  • 10 ml dried oreganum
  • 10 ml garlic flakes
  • 10 ml dried mint
  • 10 ml ground turmeric
  • 10 ml ground coriander
  • pinch smoked chilli flakes
  • 4 portions hake
  • salt and pepper
  • 2 corn on the cob
  • For the salsa:
  • 250 ml pineapple - finely chopped
  • ΒΌ red onion - finely chopped
  • 10 ml lime juice
  • 15 ml mint - finely chopped
  • To serve:
  • 16 mini tortilla wraps - toasted
  • 100 g romaine lettuce - shredded
  • 2 limes - cut into wedges
  • handful mint leaves

For the sauce, combine all of the ingredients and season lightly.


Refrigerate until needed.


For the fish, combine all of the spices and sprinkle the spice mixture over the fish, covering both sides of each fillet.


Cook the fish on a braai grid, over medium coals, for 10 mins.


Turn the fillets over and cook for a further 6-8 mins until firm and cooked through. Season lightly.


For the corn, cook the corn on the cob whole over medium coals for 2-3 mins per side, until lightly charred.


Cut the corn off the cob.


For the salsa, combine all of the ingredients and season lightly.


To serve, serve the fish with the tortilla wraps on the side with the sauce, corn, salsa, lettuce, limes and mint leaves to allow diners to build their own tacos.


TIP: The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.