Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Tacos & Fish-style Fillets
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
1 large avocado, diced
2 spring onions, thinly sliced
8 soft corn tacos
2 x 240 g boxes Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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 Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
Taste South Africa’s favourite fish replacement during Meatless May 2021!
Why fish replacements?
Fish Replacements are plant-based products that mimic the taste and texture of fish. Creating fish-style products from plant-based ingredients is currently a niche market, but growing steadily. Following Seaspiracy, more and more individuals have had their eyes opened to the reality of unsustainable fishing and are looking for alternatives that do not compromise on taste. As of 2021, ProVeg South Africa has identified the Fry Family Food Co. as offering the most widely available fish replacement in our country. Our favourites are the golden crispy Fish-Style Fillets and tempura battered Prawn-Style pieces. Try a fish-free take on Baja tacos with a cashew dressing that will become a household favourite.
Serves: 4
Prep time: 2 hours soak time + 20 minutes
Cook time: 20 minutes
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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 Fry’s Fish-style Fillets, cooked according to the package instructions
Small bunch coriander, washed
2 limes, quartered
METHOD
Cashew Cream
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.
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
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.
To assemble, add a mix of cabbage to each taco. Add black beans, chopped tomatoes and avocado chunks. Add a Fry’s Family Fish-style 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.
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