2 C (500 ml) boiling water
150 g raw cashews
½ C (125 ml) water
½ tsp (2,5 ml) garlic powder
½ tsp (2,5 ml) smoked paprika
Zest and juice of 1 lime
1-2 Tbsp (15-30 ml) Tabasco® Chipotle (optional)
Salt and pepper
Tacos & Fish-style Fillets
2 corn cobs, charred
½ C (125 ml) shredded red cabbage
½ C (125 ml) shredded Cos lettuce
100 g baby tomatoes, quartered
1 x 410 g tin black beans, drained
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Frys fish fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
Add the cashews to a medium-sized bowl and cover with boiling water. Let them steep for 2 hours and then drain. Add the nuts and the rest of the ingredients to a food processor and blitz until smooth. If the cream is too thick then loosen with a tablespoon or two of water. Season to taste then cover and place into the fridge until needed.
Set a griddle pan or cast iron pan over high heat. Brush the corn with a little olive oil then griddle for a few minutes on each side until nicely charred. Remove from the heat; allow to cool before slicing the charred corn off the cobs.
Warm each taco in a dry frying pan; stack them in a pot, sealing with a lid after each addition, to keep them warm and soft.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Frys fish fillet to each taco and drizzle with chipotle cashew cream. Finish with a sprinkling of sliced spring onions, some coriander and a squeeze of fresh lime.