Start by seasoning the fish. To a bowl, mix brown sugar and soy sauce. Add this to the fish and set aside to rest.
2
Make guacamole. To a bowl, mix ripe avocados, minced garlic, coriander, cumin, the juice from the lime, and season with salt, pepper and chilli flakes. Mix everything together and place to the fridge.
3
Mix creme fraiche, tamarind sauce and dijon mustard in a separate bowl. Place in the fridge.
4
To a frying pan, add a good amount of sunflower oil and heat it until "frying temperature".
5
Dip the fish in flour, then egg, then panko and place them carefully in the pan. Fry them on all sides until crispy. Drain excess fat on a wire rack.
6
Warm taco shells as directed on package.
7
To a taco shell place the fish and add green salad, guacamole. Top with delicious tamarind dressing, capers, a little extra coriander, lime, chilli oil & chilli - depending on your preference of intensity!
