Fish Tacos

with Jalapeño Crema and Cabbage Slaw



  • 2 ripe avocados - halved, pited, peeled and sliced (drizzle le,on juice to avoid browning)
  • 1 cup flour
  • 1/4 tsp cayenne pepper
  • 1 large egg
  • 1 cup layer beer or soda water (for non-alcoholic version)
  • 1/2 cup Crosse & Blackwell Mayonnaise
  • 1/2 cup sour cream
  • 1 tsp white vingear
  • Juice of 1 lime or lemon plus more garnish cut into wedges
  • 1 tsp jalapeño, de-seeded and finely chopped
  • 1 head iceberg lettuce, shredded
  • 1/4 cup freshly chopped coriander and more for garnishing
  • Half a cup oil for frying
  • 500g hake, cut into chunks
  • 8 taco shells (warmed for 2 min in the oven, on 180 degrees Celsius, open side facing down
  • Mrs Ball’s Jalapeño Chutney, for serving
  • Lime or lemon wedges, for serving and sliced radishes


1. On a plate, season fish chucks with salt. 2. Place aside covered with clingwrap and refrigerate for later use. 3. In a bowl, ad flour, cayenne pepper, egg, beer or soda water, season with salt and whisk. 4. Set aside at room temperature. 5. In a large bowl, toss the cabbage with the lemon juice season with 1 tsp sugar and a drizzle of oil. 6. Place Crosee & Blackwell Mayonnaise, sour cream, jalapeño and coriander in a blender and blitz till smooth. 7. In a deep based pan, heat oil. 8. Dip fish into bater and allow excess batter to drop off before adding to the oil. 9. Fry until golden brown on all sides for about 4-5 minutes. 10. Place on a paper towel and line plate with one last seasoning of salt. 11. To assemble: place a handful of shredded lettuce on wanted taco shell followed by 2 pieces of fried fish. 12. On one side place a spoonful of marinated cabbage, on the other side [place 3 slices of avocado, top with jalapeño cream and a generous topping of Mrs Ball’s Jalapeño Chutney. Garnish with line or lemon wedges, sliced radishes and coriander