Step 1

Place fish strips in a shallow dish and sprinkle over enough seasoning mix to coat the fish. Toss fish to coat evenly. Cover and marinate for 15 minutes. In the meanwhile prepare batter. Place flour, a pinch of salt and any remaining spice mix in a bowl and whisk in soda water to achieve a smooth batter with a consistency that resembles thickened cream. Set aside.

Step 2

Combine FARMERS UNION Greek Style Yogurt and lime juice in a medium bowl and season to taste with freshly ground black pepper. Add shredded cabbage, green chilli and coriander leaves then toss to combine. Set aside.

Step 3

Heat oil in a wok until hot. Dip strips of fish in the batter and shallow fry in batches for approximately 3 minutes each side or alternatively deep fry at 180°C for 3-4 minutes or until golden. When cooked drain on absorbent paper.

Step 4

To assemble tacos, place a spoonful of coleslaw on each warmed tortilla and top with 2 pieces of fish, a teaspoon of chilli jam, slices of green chilli, avocado, coriander leaves and a spoonful of FARMERS UNION Greek Style Yogurt. Serve immediately with lime wedges.