Snoek Tacos is a modern South African fusion recipe for a classic dish of barbecued smoked fish that's lightly spiced and served in taco shells with toppings. The full recipe is presented here and I hope you enjoy this classic South African version of: Snoek Tacos.
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Like most of you, I love my tacos and this recipe makes the most of snoek, a South African member of the mackerel/barracuda family. Barracuda would work just as well but it’s seasonal here and not as cheap as snoek. I’m using cold-smoked snoek here for added flavour and I’m finishing the fish on the braai (barbecue) for even more flavour. However, pan-fried or baked fish would work just as well. The fish is initially cooked in advance, flaked and then pan-fried with spices just to warm it through ready for filling the tacos. This is also a recipe prepared for Cape Town's Cinco de Mayo celebrations.
For the Fish Tacos:
Flaked snoek
½ tsp ground cinnamon
½ cayenne chilli, finely chopped
½ tsp sea salt
¼ tsp ground allspice
¼ tsp freshly-ground black pepper
1 tbsp olive oil
1 tbsp butter
12 taco shells
For the Toppings
1 cup finely shredded cabbage
1 medium avocado, diced
½ red onion, diced
½ bunch coriander leaves
½ cup Feta cheese, crumbled
1 lime, cut into wedges
For the Sauce
120ml crème fraîche
80ml mayonnaise
2 tbsp lime juice
1 tsp minced garlic
1 tbsp Sriracha sauce (or to taste)
Method:
For the braiied (barbecued) fish, chop the herbs, mix with the chilli and garlic and use this to fill the inside of the fish layer over the lime slices then dot inside and out with the butter. Layer on a piece of foil and place on a medium barbecue. Close the lid and cook for 40 minutes, until done through. Allow the fish to cool completely then remove the skin and bones and flake the fish.
Combine all the sauce ingredients in a bowl and set aside to chill in the fridge.
Place the taco shells in your oven and heat according to the package instructions.
Combine the oil and butter in a frying pan. When the butter is bubbling add the fish and sprinkle over the spices. Stir-fry for about 4-5 minutes until heated through. Mix in the herbs and turn into a warmed serving bowl.
To assemble, add a layer of fish to the base of the taco shells, top with the topping ingredients, drizzle over some of the sauce and serve.
