Cape Hake Tacos


Cape Hake Tacos

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Your Taco Tuesday has never looked so good! These easy-to-make tacos are refreshing, tasty, and packed with crispy, flaky Cape Hake fish.

30 min


  1. Dice the tomatoes and onion, seed and finely mince the jalapeno pepper, chop the cilantro, quarter the limes.
  2. Make the pico de gallo: combine the tomato, onion, jalapeno, cilantro, the juice of two lime quarters or two tablespoons of lime juice in a bowl, add salt and pepper if desired, set aside.
  3. Mix your green cabbage, purple cabbage, and romaine lettuce together in a bowl and set aside.
  4. Pat the Cape Hake dry and sprinkle with taco seasoning.
  5. Bake the Cape Hake at 350°F for 18-20 minutes.
  6. Optional: Warm tortillas if desired. Cut Cape Hake into smaller pieces if desired.
  7. Layer your tortillas with the blended lettuce mix, cheddar cheese, taco-seasoned Cape Hake pieces, top with pico de gallo.
  8. Garnish plate with sliced limes.

Time Savers:

  • Swap the cabbage and romaine for an Asian Blend salad mix
  • Purchase pre-made pico de gallo instead of making your own
2 comensales 2 comensales
Recipe for 2 people


  • 2 tablespoons of taco seasoning
  • 2 flour tortillas
  • 1lb Cape Hake fillets
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Romaine shredded lettuce
  • 1/4 cup purple cabbage
  • 1/4 cup green cabbage
  • 3-4 medium tomatoes
  • 1/2 medium onion
  • 1 jalapeno pepper
  • 1/2 cup cilantro