Celebrating South Africa’s coastal heritage, these Grilled Snoek Tacos with Slaw and Apricot-Chilli Chutney brings a smoky braai flavour, a bright slaw, and a sweet-tart chutney to the table. A tribute to SA’s braai culture, fishing livelihoods, and vibrant coastal flavours. Easy to share & perfect for your Heritage Month gatherings!
PREP TIME (ACTIVE): ABOUT 20–25 MINUTES
COOK TIME: 10–15 MINUTES
CHUTNEY SOAK: 60 MINUTES (INACTIVE)
OVERALL TIME (START TO FINISH): ABOUT 1 HOUR 55 MINUTES TO 2 HOURS
MAKES: 8 TACOS
INGREDIENTS:
For the Fish
800g Snoek fillet, skin on (or Mackerel)
2 tbsp Banhoek Chilli Oil
1 lemon, juiced
2 garlic cloves, minced
2 tsp smoked paprika
Salt & pepper
For the Slaw
2 cups shredded cabbage (green & purple mix)
1 medium carrot, julienned or grated
4 spring onions, finely sliced
2 tbsp mayonnaise
2 tbsp plain yoghurt
Juice of ½ lemon
Pinch of salt
For the Apricot Chilli Chutney
250g dried apricot, roughly chopped
½ red onion, finely diced
2 tbsp apple cider vinegar
3 tbsp brown sugar
2 tsp Banhoek Chilli Oil
2 tbsp whole grain mustard
Pinch of salt
To Serve
8 small soft corn tortillas
Lemon wedges
METHOD:
Make the Apricot Chutney
Soak the dried chopped apricots in hot water for 1hr in a small pot.
Add the onion. Stir in wholegrain mustard, vinegar, sugar and Banhoek Chilli Oil.
Simmer uncovered for 8–10 minutes, stirring occasionally, until thickened and jammy. Adjust seasoning if needed. Cool before using (it will thicken more as it cools).
Cook the Fish
Mix Banhoek Chilli Oil, lemon juice, garlic, paprika, salt, and pepper.
Spoon over snoek (or mackerel) fillet.
Preheat braai, BBQ, or oven grill setting to medium-high.
Place fish skin-side down and grill for 10 –15mins until golden and a little charred. Flip half way if you’re cooking on the braai or BBQ.
Flake into large chunks, removing the bones as you go.
Make the Slaw
In a large bowl, whisk mayo, yoghurt, lemon juice, and salt.
Add the cabbage, carrot, and spring onions into the bowl
Toss through the vegetables just before serving.
Warm the Tortillas
Heat in a dry pan for 20–30 seconds each side, or wrap in foil and warm on the grill.
Assemble the Tacos
Spread a generous amount of apricot chutney onto the tortillas. Then top with slaw, then with the grilled fish. Finish with more spring onions. Serve with lemon wedges.
