limes Archives

Chicken recipes

Hot wings with blue-cheese dip

30 - 35 minutes

Stir-fry recipes

The ultimate Pad Thai

10 minutes

Thai recipes

Rice paper wraps

Chicken recipes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

Kebabs

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Chicken recipes

Coconut-and-Szechuan chicken wings

30 minutes

Asian recipes

Asian slaw

Crowd-pleasing crispy fish tacos

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6–8 corn taco shells
1 x 400 g fillet fresh hake, cut into strips
canola oil, for frying
microherbs, for serving
Woolworths exotic tomatoes, sliced, for serving
2 cobs sweetcorn, chargrilled
limes, halved, for serving

For the avocado-and-sour cream drizzle:

1 avocado, cubed
1 lime, zested and juiced
½ cup sour cream
sea salt, to taste

For the tempura-style batter:

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

Method

Preheat the oven to 180°C. Bake the taco shells according to package instructions.
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.
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.
Serve immediately in the taco shells with the microherbs, tomatoes, chargrilled corn and avocado-and-sour cream drizzle.

Cook's note: 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.

The secret to this recipe is the airy, light, crispy batter. It will have you going back for thirds and even fourths!

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Mexican chicken tortilla soup with lime and avocado

Hot wings with blue-cheese dip

The ultimate Pad Thai

Rice paper wraps

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Tandoori prawn skewers with radish-and-cucumber salsa

Coconut-and-Szechuan chicken wings

Asian slaw

Mexican black bean soup with chipotle charred corn

Chargrilled Asian-style brinjals with noodles

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

Crowd-pleasing crispy fish tacos

Crowd-pleasing crispy fish tacos

Ingredients

Method