- 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
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!