Ingredients

Method

• 400 g fresh hake
• 200 g Woolworths panko crumbs
• 1 free-range egg, beaten
• 2 T sunflower oil
• 8 Woolworths mini white flour wraps
• Woolworths Crunchita lettuce, for serving
• Woolworths mini Rosa tomatoes, for serving
• green chilli, for serving
• 1 lemon
For the miso mayo, mix:
• 4 T good-quality mayonnaise
• 2 t Woolworths miso paste

Method

Ingredients

1. Heat an air-fryer to 175°C. Cut the fish into 5 cm pieces.

2. Place the crumbs on a plate and beat the egg and oil together in a bowl.

3. Using a fork, dip the fish into the egg mixture, then toss in the crumbs. Place the fish on a plate.

4. Spray the air- fryer basket with oil. Place the fish in the basket and cook for 6 minutes.

5. Toast the wraps over an open flame or in a hot pan. When hot, place them in a bowl so that they fit tightly and leave to cool. They will form a taco shape.

6. To serve, fill the shells with the lettuce, tomato, chilli and fish. Spoon over the miso mayo and add a squeeze of lemon juice.

Cooks' note: If you don’t have miso paste, substitute it with 2 T soya sauce. As an alternative garnish, combine a readymade Woolworths slaw (the rainbow slaw gets our vote) with the miso mayo.

Find more taco recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana