CROWD-PLEASING CRISPY FISH TACOS

“If you’ve ever wondered how to perfect the ultimate fish taco, your search has come to an end. This has to be one of my favourites.”

Serves 4

EASY

Preparation: 10 minutes Cooking: 10 minutes

corn taco shells 6–8 fresh hake 1 x 400 g fillet, cut into strips canola oil, for frying microherbs, for serving

Woolworths exotic tomatoes, sliced, for serving sweetcorn 2 cobs, chargrilled limes, halved, for serving

For the avocado-and-sour cream drizzle: avocado 1, cubed lime 1, zested and juiced sour cream ½ cup sea salt, to taste

For the tempura-style batter: rice flour 150 g self-raising flour 120 g cold soda water 2 cups smoked paprika 2T cayenne pepper 1T ground cumin 1T sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Bake the taco shells according to package instructions.

2 To make the avocado-and-sour cream drizzle, place all the ingredients into a blender and process until smooth. Loosen with a little water if necessary. 3 To make the batter, whisk all the ingredients together just before cooking the fish to make sure it stays as light and airy as possible. Dip the fish into the batter and fry in the hot oil until puffed up, crispy and golden. Drain on kitchen paper. 4 Serve immediately in the taco shells with the microherbs, tomatoes, chargrilled corn and avocado-and-sour cream drizzle. DAIRY-FREE

WINE: Creation Sauvignon Blanc Semillon 2018

BUFFALO WING-STYLE CAULIFLOWER TACOS Bake the cauliflower until crispy and tender, then toss in Napa Jack BBQ sauce while hot to make a new veggietake on Buffalo wings.