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Grilled Chili Lime Hake Tacos

Bring bold, zesty flavors to your table with our Chili Lime Grilled Cape Hake Tacos. Premium hake loins are seasoned with a vibrant chili lime spice blend and grilled over an open flame for a smoky, citrusy finish. Nestled in toasted corn tortillas, each taco is layered with crisp green cabbage, creamy chipotle aioli, and a refreshing mango salsa for the perfect balance of heat and sweetness. These tacos are a deliciously modern way to enjoy Cape hake, offering a quick, easy, and flavorful meal that’s sure to impress.
Serves: 4
Prep time: 20 minutes
Cook time: 6-8 minutes
Ingredients
Preparation

Ingredients

  • 8 ea Signature Cape Hake Loin, 4oz
  • 2 tbsp Olive Oil
  • 4 tsp Chili Lime Spice
  • 8 ea Flour Tortilla 6" variety
  • 4 oz Green Cabbage, shredded
  • 1/2 tsp Kosher Salt
  • 1 ea Lime cut into wedges
  • 2 tbsp Cilantro, chopped (no stem)

Chipotle Aioli

  • 8 oz Mayo
  • 2 fl-oz Lime Juice
  • 3 tbsp Chipotle In Adobo peppers chopped as necessary
  • 2 ea Garlic, Clove, minced
  • 1 tsp Kosher Salt

Mango Salsa

  • 10 oz Mango, diced
  • 2 oz Red Onion minced
  • 1 fl-oz Lime Juice
  • 2 ea Garlic, Clove, minced
  • 1 tsp Kosher Salt
  1. Thaw Hake overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. Rub the thawed hake all over with the olive oil and sprinkle each loin with the chili lime seasoning. Preheat a grill to a medium-high setting. Place each loin on the hot grill and cook for approximately 2-3 minutes per side until the hake reaches an internal temperature of 158℉
  3. For the Chipotle Aioli: Add all ingredients to the bowl of a food processor. Puree for 30 seconds until smooth. Reserve under refrigeration until ready for use.
  4. For the Mango Salsa: Add all ingredients to a small bowl and mix well to combine. Reserve under refrigeration until ready for use.
  5. To Assemble: Rub the half tsp of kosher salt with the green cabbage and allow to sit for a few minutes.
  6. Lightly char the corn tortillas on a grill or over an open flame. Lay out all of the tortillas on a flat work surface. Divide the cabbage equally between each tortilla. Place a fully cooked hake loin onto each taco. Drizzle with aioli and top with approximately 1/4 cup of mango salsa.
  7. Serve 2 tacos on a plate per person and garnish the tacos liberally with lime wedges and chopped cilantro.

Signature Cape Hake Loin 4 oz, MSC