Hey Beautiful Peeps – Just Thinking About Dinner…Fish Free

hey beautiful peeps just thinking about dinnerfish free display image ffeb
hey beautiful peeps just thinking about dinnerfish free display image ffeb

Hey beautiful peeps – just thinking about dinner…Fish Free Frydays? This is about as quick as dinner prep gets…and super delish too, whilst reducing your impact on the ocean ? and the planet ? ⁠
Here is the recipe – make sure you save it because scrolling through IG to find it again will take longer than cooking it! ⁠
PS (the cashew cream is a nice to have, but you can also use a store bought Vegan Mayo or Vegan Sour-cream)⁠

150g raw cashews⁠

2 cups boiling water⁠

½ cup water⁠

1‒2 tbsp Tabasco chipotle (optional)⁠

½ tsp garlic powder⁠

½ tsp smoked paprika⁠

Zest and juice of 1 lime⁠

Salt and pepper, to taste⁠


2 corn cobs, charred⁠

Olive oil⁠

8 soft corn tacos⁠

½ cup red cabbage, shredded⁠

½ cup cos lettuce, shredded⁠

100g baby tomatoes, chopped⁠

1 can black beans, drained⁠

1 large avocado, diced⁠

2 boxes of Fry’s Fish-Style Fillets, cooked⁠

2 spring onions, thinly sliced⁠

1 small bunch of coriander, washed⁠

2 limes, quartered⁠

Add the cashews to a medium-sized bowl and cover with boiling water. Let them steep for 2 hours then drain. Add the cashews and the rest of the ingredients to a food processor and blitz until smooth. If the cream is too thick then loosen with 1‒2 tbsp of water. Season to taste then cover and place in the fridge until needed.⁠
Set a griddle or frying pan over high heat. Brush the corn with a little olive oil then fry for a few minutes on each side until nicely charred. Remove from the heat and allow to cool before slicing the charred corn off the cobs.⁠
Next, prepare to make the taco filling. Warm the tacos in a dry frying pan then stack them in a pot, sealing with a lid after each addition, to keep them warm and soft.⁠
To assemble the tacos, add the cabbage, cos lettuce chopped tomatoes, black beans, and avocado chunks to each one. Add a cooked Fry’s Fish-Style Fillet to each taco and drizzle with the chipotle cashew cream. Finish with a sprinkling of the sliced spring onions, some coriander, and a squeeze of fresh lime.⁠

Categorized as Recipe Tagged
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