Hoki Tacos

Recipe by In Rhi's Pantry


  • 2

    Sealord Frozen Hoki Fillets

  • 4

    corn tortillas

  • 2 tsp


  • 1 tsp

    ground cumin

  • 1/2 tsp

    dried chilli flakes

  • 1/2

    red onion, finely diced

  • 10

    cherry tomatoes, quartered

  • 1

    avocado, diced

  • 1/2 cup


  • 1/4

    fresh chilli, finely diced

  • 1/2

    fresh lime juice

  • 1/2

    fresh lemon juice

  • 150g

    sour cream

  • 1 tbsp

    chipotle sauce

  • 1/4

    iceberg lettuce, shredded

  • salt & pepper

  • To finish:

    additional fresh chilli, coriander, sriracha sauce


  1. In a bowl, sprinkle paprika, ground cumin and dried chilli flakes over the hoki fillets. Add a drizzle of olive oil, then carefully toss to cover each side of the fillets in the spice mix. Cover and pop into the fridge until required.
  2. To make the chipotle cream, add chipotle sauce, lime juice and seasoning to the sour cream. Stir until completely combined and set aside.
  3. To make the salsa, stir together the diced red onion, quartered cherry tomatoes, diced avocado, coriander, diced fresh chilli, lemon juice and seasoning. Add more coriander, lemon juice or seasoning to taste.
  4. To cook the hoki, heat a pan over a medium high heat with a drizzle of olive oil. Once hot, cook the hoki fillets for 4 minutes on each side, or until cooked through.
  5. Assemble by laying down a tortilla, and spreading some of the chipotle cream over one half. Top with shredded iceberg lettuce and some of the salsa, then break half a hoki fillet into pieces and sit on top. Finish with extra fresh chilli, coriander and sriracha sauce if desired.

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