CRISPY FISH TACOS

“This assembleit-yourself dinner is perfect for a lazy Friday night”

Serves 4

EASY

Preparation: 20 minutes Cooking: 25 minutes

Woolworths frozen lightly dusted hake portions 450 g lemon ½, juiced salt, to taste red onion 1, sliced canola or olive oil 4T

Woolworths enchilada spice 25 g Woolworths tortilla wraps 4, toasted, for serving ripe avocados 1½, for serving fresh coriander, for serving Woolworths rainbow slaw

300 g, for serving

For the green dressing: plain yoghurt 3T avocado ½ lemon or lime ½, juiced spring onions 2, sliced water 3–4 T sea salt, to taste

1 Preheat the oven to 220°C. Bake the hake for 20–25 minutes, or until golden and crisp. 2 Blend all the ingredients for the green dressing in a food processor or blender until smooth. 3 Make quick pickled onions by massaging the lemon juice and a generous pinch of salt into the red onion for 1 minute. Set aside. 4 Heat the oil in a pan over a low heat. When warm, remove from the heat and stir in the enchilada spice. Set aside for serving. Serve the components in bowls and let everyone build their own tacos. HEALTH-CONSCIOUS

WINE: Woolworths Hartenberg Chardonnay 2019