For the Pepper coleslaw: Combine sour cream, mayonnaise, half of the lime juice and half of the coriander in a small bowl. Toss red peppers with half of the sour cream mixture; set aside. Keep the other half of the sour cream mixture to use as a dressing.
For the tacos: Gently heat half of the olive oil in small pan. Add Knorr Vegetable Stock Pot and stir until the stock has melted into the oil. Set aside to cool. Stir in remaining lime juice and remaining coriander. Add the hake strips and toss well to ensure the hake is well coated with the mixture.
Heat the remaining olive oil in a large frying pan over medium-high heat and cook hake for about 4-5 minutes or until fish flakes.
Place hake immediately into the tortillas. Top with the pepper coleslaw and drizzle with the remaining sour cream mixture.