Fish-style Fillet Tacos with Smoky Citrus Cashew Cream


Cashew Cream

 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

 Olive oil

 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.

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