Juicy white fish, crisp red cabbage and avocado inside warm corn tortillas. The dehydrated mojo verde goes straight onto the fish: it is not rehydrated and no sauce is made from it — the oil only helps it stick and helps the browning.
See the productIngredients
For the fish
- Hake fillets, skinned and boned, or another firm white fish500 g
- Bernardo's Dehydrated Mojo Verde18 g
- Olive oil20 ml
- Fine salt4 g
To build the tacos
- Small corn tortillas8
- Red cabbage200 g
- Ripe avocado1
- Limes2
- Olive oil10 ml
- Fine salt2 g
You will needLarge frying pan · Medium bowl · Tongs or a spatula · Kitchen paper · Kitchen thermometer (recommended)
Method
8 steps
Prepare the cabbage
7 min hands-onCabbage resting 10:00Shred the red cabbage into fine, uneven strips. Put it in a bowl with some of the lime juice and the oil and salt from the assembly list. Massage it for a few seconds and leave it to stand for 10 minutes.
Start on the fish while the cabbage rests; the two run in parallel.
Cut and dry the fish
4 min hands-onThaw the fish completely if necessary and pat it thoroughly dry with kitchen paper. Run your fingers over it to check no bones are left, then cut it into about twelve uneven pieces of roughly 4 cm. They do not have to be identical, but they should be similar in thickness so they finish cooking together.
Add the dehydrated mojo directly
3 min hands-onAdd the oil to the fish and turn it gently. Sprinkle the dehydrated mojo verde and the salt straight over it. Turn each piece until the seasoning is spread through without breaking the fish.
The green flakes, the garlic and the spices should cling to the surface, with no water, no vinegar and no liquid mixture.
Heat the pan
2 min hands-onHeat a large pan over medium-high heat. Once it is hot, lay the fish in with a little space between the pieces. If the pan will not take a single layer, cook in two batches so the fish does not release water and steam.
Cook the first side
Fish, first side 3:00Cook the fish without moving it for 3 minutes, until the underside is lightly golden and lifts away easily.
Turn and finish the fish
Fish, second side 2:00Turn each piece carefully and cook for 2 minutes more. The centre should look opaque and flake apart easily.
Check before you carry onCheck that the centre of the fish reaches 68 °C. Without a thermometer, it should no longer look translucent and should flake apart easily with a fork.
Warm the tortillas
4 min hands-onWarming a batch of tortillas 1:00Wipe the pan quickly if anything has caught. Warm the tortillas two at a time for about 30 seconds a side. Keep them wrapped in a clean cloth so they stay pliable.
Build the tacos
5 min hands-onDivide the cabbage between the eight tortillas. Add one or two pieces of fish, depending on their size, and a few uneven slices of avocado. Serve with the second lime cut into wedges so everyone can add a squeeze at the end.
CarefulBefore building the tacos, wash your hands and wash the board and utensils that touched the raw fish.
What to expect
- Fish cooked through, juicy, separating into natural flakes.
- The mojo verde visible as small flakes clinging to the fish, not as a sauce.
- Tortillas warm, pliable and lightly blistered.
- Red cabbage still crisp and the avocado creamy.
- A fresh, balanced contrast that does not bury the flavour of the mojo verde.
Food safety
The fish must reach 68 °C for at least 15 seconds at the centre, which is its coldest point. Without a thermometer, it should no longer look translucent and should flake apart easily with a fork. Keep it refrigerated until you cook it, and do not reuse the plate, knife or board that touched raw fish without washing them first.
AESAN · Scientific Committee, report AESAN-2021-004