Step 2

  • Red cabbageshredded 100.0 g
  • Carrotsjulienne 250.0 g
  • Lime 3.0 pc
  • Corianderpicked 5.0 g

Step 3

A tasty take on a Californian classic, these fish taco's are a perfect summer dish.



  1. Step 1

    For the Cod: 
    • Cut the cod into strips. 
    • Mix the flour cornflour, KNORR aromat, chilli powder and paprika. 
    • Dust the cod in the flour mix. 
    • Deep fry the cod at 180o C for 3 minutes until crispy and core temperature is reached. 
    • Char grill the corn.
  2. Step 2

    For the vegetable garnish: 
    • Thinly slice the vegetables. 
    • Cut 1 1/2 limes into wedges.  
    • Pick the coriander
  3. Step 3

    To serve: 
    • Warm the tortillas. 
    • Top with red cabbage and carrot Julienne. 
    • Top with crispy fried fish and sliced avocado. 
    • Slice the kernels off the corn. Add dots of HELLMANN'S Mayo sauce along the taco, Zest the lime over the Mayo and top with a squeeze of lime juice. Garnish the taco with corn kernels, spring onions, wedge of lime and coriander.
Chef Inspiration