Soft Shell Tacos

Steps

1. Preheat BBQ grill or hot plate (if using). Prepare ingredients. Whisk egg and egg white, a pinch of salt and water together in a bowl. Place taco mix in a separate 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 ½ a teaspoon of oil at a time in a small, non-stick fry-pan on medium heat. Whisk taco mixture again. 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 tacos start to colour too quickly. Set aside on a plate. Repeat with remaining mixture until you to have made two tacos.
4. Prepare taco salad. In a medium bowl, whisk together lime, honey, oil and mustard. Add all remaining taco salad ingredients to bowl, toss well to combine and season to taste.
5. Heat oil in a medium, non-stick fry-pan on medium-high heat. Cook fish for 1-2 minutes each side (depending on thickness), or until just cooked. Alternatively, cook on BBQ.
6. TO SERVE assemble tacos 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 plates. Serve remaining taco salad on side and squeeze over lime.