Fish Tacos

with Jalapeño Crema & Cabbage Slaw



  • 2 ripe avocados, halved and pitted (also peeled and drizzled with lemon juice to avoid browning)
  • 1 cup Golden Cloud Cake Flour
  • ¼ tsp cayenne pepper
  • 1 large egg
  • 1 cup beer or soda water
  • CREMA:
  • ½ cup Crosse & Blackwell Mayonnaise
  • ½ cup sour cream
  • SLAW:
  • 1 tsp white vingear
  • 1 lime or lemon, juiced
  • 1 jalapeño, seeded and finely chopped
  • 1 head lettuce, shredded
  • ¼ cup fresh coriander, plus extra for garnishing
  • FISH:
  • ½ cup oil for frying
  • 500g hake, cut into chunks
  • 8 taco shells (warmed for 2 min in the oven on 180°C with the open side facing down)
  • Mrs Ball’s Jalapeño Chutney
  • 1 lime or lemon, wedged
  • Radishes, sliced


1. On a plate, season fish chunks with salt. 2. Cover with plastic (cling) wrap and refrigerate for later use. 3. In a mixing bowl, combine flour, cayenne pepper, egg and beer or soda water. Season with salt and whisk together. Set aside at room temperature. 4. In a separate bowl, toss the cabbage with lemon juice. Season with 1 tsp sugar and drizzle with olive oil. 5. Using a blender, blitz the mayo, sour cream, jalapeño and coriander until smooth. 6. In a deep-based pan, heat oil. Dip fish into the batter and allow any excess to drip off before transferring to the oil. Fry for 4-5 minutes, turning until golden brown on all sides. 7. To drain, place on a plate lined with paper towel. Season with a little bit more salt. 8. To assemble, place a handful of shredded lettuce on a taco shell. Add 2 pieces of fried fish. 9. On one side, place a spoonful of marinated cabbage. On the other, place 3 slices of avocado. Top with jalapeño crema and a spoonful of chutney. Garnish with lime or lemon wedges, radishes and coriander.