Start by chopping your tomatoes, half of your coriander, cabbage, onion and chilli. Once prepped set aside.
Next in a juicer or blender combine avocado, the other half of your coriander, jalapeno, garlic, lemon and mayonnaise followed by your crema, heavy cream, olive oil and salt and pepper. Blend together and create your avocado crema.
Next prepare your fish. If its cod, debone and slice into chunks. If prawns, deshell if need be. Place your fish into a bowl and season with lemon, lime, Mexican oregano, chilli flakes, paprika, salt, pepper and three garlic cloves. Marinate and refrigerate for a few hours.
Then, in a separate bowl mix ap flour, corn starch, baking powder, salt and pepper to taste, egg, olive oil and a cup of cold water. This is your batter. After your fish has marinated, drop it into the batter and coat well. Begin to fry your fish until a deep golden brown colour is achieved.
Finally, you are ready to assemble. On your taco wraps, lay out a spoonful of avocado crema, then go in with your fish followed by a generous pinch of veggies we chopped earlier. Finish with a sauce, this recipe recommends honey sriracha mayonnaise.