Soft Shell Tacos

Steps

1. Preheat BBQ grill or hot plate (if using). Prepare salad and garnishing ingredients. Whisk egg and egg white, a pinch of salt and water together in a small bowl. Add taco mix to another small bowl and slowly whisk in egg mixture, until all the liquid is added and mixture is smooth. Allow to rest for 5 minutes.
2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and add to a bowl, along with all remaining Cajun fish ingredients (except oil). Set aside to marinate, until needed.
3. Heat a small, non-stick fry-pan on medium heat. Whisk taco mixture again. Spray pan with oil, measure out ¼ cup of the mixture, pour into pan and swirl around so the mixture spreads out evenly. Cook for 1 minute, flip and cook for a further 15 seconds, until cooked through. Reduce heat if taco starts to colour too quickly. Set aside on a plate. Repeat with remaining mixture until you’ve made two tacos. Reserve pan.
4. In a large bowl, whisk together lime juice, honey, oil and mustard. Add all remaining taco salad ingredients and toss well to combine. Season to taste.
5. Heat reserved pan on medium-high heat, spray with oil and cook fish for 1-2 minutes each side (depending on thickness), or until just cooked. Alternatively, cook on BBQ.
6. TO SERVE assemble taco by spreading some guacamole and sour cream evenly on each taco. Fill with taco salad and Cajun fish. Sprinkle over coriander, roll up and place on a plate. Serve extra taco salad on the side and squeeze over lime.