FISH TACOS

SOFT TACO SHELLS

40g tapioca starch

28g arrowroot powder 45g brown rice flour 7g xanthan gum

1 tsp cumin seeds

1 tsp ground turmeric 1 tsp ground cumin 1 tsp garam masala 3 eggs

600m rice milk

1-2 tsp olive oil

TACO SAUCE

2 cups cashew cream (see below)

1 tbsp chipotle paste 1 tbsp tomato paste 1 tsp ground cumin 1 tsp smoked paprika 1 lemon, peeled 4 sprigs fresh coriander

SLAW

½ medium white cabbage ½ medium red cabbage ½ medium carrot

1 spring onion

1 red chilli

4 sprigs coriander

4 sprigs dill

FISH COATING

¼ cup tapioca flour

¼ tbsp smoked paprika ¼ tbsp ground cumin

½ tsp ground coriander ½ tsp curry powder

½ tbsp nutritional yeast

1 tsp salt

¼ cup polenta

400g snapper fillets, skin off

CASHEW CREAM

Soak 3 cups cashews in hot water for 15 minutes, discard water, then blend with 375ml rice milk until smooth.

1 In a large bowl, combine tapioca starch, arrowroot powder, brown rice flour, xanthan gum, cumin seeds, turmeric, ground cumin and garam masala. Transfer to a blender. Whisk eggs and rice milk together then add to dry ingredients in blender and process until smooth.

2 Heat a large frypan over moderate high heat and add a little olive oil. Using a ladle, spoon batter into pan and spread thin with circular motions. When batter stiffens and bubbles appear, it’s ready to flip. The shell will be soft and pliable when cooked. The batter will thicken as it stands; if it becomes too thick to spread, add more rice milk.

3 For the sauce, place all ingredients plus half a teaspoon of salt in a high-speed blender and process until smooth. 4 For the slaw, use a knife or mandolin and cut white and red cabbage, carrot, spring onion and chilli into julienne. Add the leaves from coriander and dill sprigs to slaw.

5 For the fish, preheat oven to 200°C. Line a baking tray with baking paper.

6 Combine remaining coating ingredients in a bowl, except fish. Cut fish into strips the length of your taco shells, then toss in the coating. Drizzle with oil and bake for 6 minutes. Serve with slaw, taco sauce, grilled lemon, fresh green chili, spring onion, coriander and sliced avocado.