Korean-Style Hake Tacos
A fusion of Korean and Mexican flavors in a crispy taco shell, topped with spicy slaw and a side of cilantro-lime rice.
Ingredients
- ●1 lb hakeFresh, skin removed
- ●1/2 cup yellowedSliced into thin strips
- ●1/2 cup crispChopped cilantro
- ●2 tbsp bibimbapGochujang-based sauce
- ●1 tsp koreanGochugaru (Korean chili flakes)
- ●2 limeJuiced
- ●1 tsp cuminGround
- ●1 tsp corianderGround
- ●4 tortillasCorn, 6 inches in diameter
- ●2 tbsp coconut oilFor frying
Instructions
- 1
Rinse the hake under cold water and pat dry with paper towels.
- 2
Season the hake with cumin, coriander, and gochugaru.
- 3
Heat coconut oil in a large skillet over medium-high heat.
- 4
Add the hake to the skillet and cook for 3-4 minutes on each side, until cooked through.
- 5
Transfer the hake to a plate and cover with foil to keep warm.
- 6
In the same skillet, add the sliced yellowed and cook for 2-3 minutes, until slightly caramelized.
- 7
In a small bowl, mix together the bibimbap sauce, lime juice, and a pinch of salt.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by placing a piece of hake on a tortilla, topping with the spicy slaw, and serving with a side of cilantro-lime rice.
- 10
Serve immediately and enjoy!
- 11
Note: For the spicy slaw, mix together 1 cup shredded cabbage, 1/2 cup chopped cilantro, 2 tbsp lime juice, and 1 tsp gochugaru in a bowl. Refrigerate for at least 30 minutes to allow the flavors to meld.