Ingredients
SERVES 4
CASHEW CREAM
TACOS
Method
- Add the cashews to a medium-sized bowl and cover with boiling water. Let them steep for 2 hours then drain. Add the cashews and the rest of the ingredients to a food processor and blitz until smooth. If the cream is too thick then loosen with 1‒2 tbsp of water. Season to taste then cover and place in the fridge until needed.
- Set a griddle or frying pan over high heat. Brush the corn with a little olive oil then fry for a few minutes on each side until nicely charred. Remove from the heat and allow to cool before slicing the charred corn off the cobs.
- Next, prepare to make the taco filling. Warm the tacos in a dry frying pan then stack them in a pot, sealing with a lid after each addition, to keep them warm and soft.
- To assemble the tacos, add the cabbage, cos lettuce chopped tomatoes, black beans, and avocado chunks to each one. Add a cooked Fry’s Fish-Style Fillet to each taco and drizzle with the chipotle cashew cream. Finish with a sprinkling of the sliced spring onions, some coriander, and a squeeze of fresh lime.
Recipe contributed by The Fry Family Food Co.
