A fish free take on Baja tacos with a cashew cream dressing that will become a household favourite.

Category, DifficultyIntermediate
Prep Time1 hr 20 minsCook Time20 minsTotal Time1 hr 40 mins

INGREDIENTS
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

Method

Cashew Cream
1

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.

2

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.

Tacos & Fish-style Fillets
3

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.

4

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.

Ingredients

INGREDIENTS
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

Directions

Cashew Cream
1

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.

2

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.

Tacos & Fish-style Fillets
3

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.

4

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.

Fish-style Fillet Tacos with Smoky Citrus Cashew Cream
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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries