1/2 cup olive oil
3 tablespoons red wine vinegar
1 cup fresh continental parsley
1/2 fresh coriander
1 small red chilli(can be de-seeded)
1 small green jalapeño (can be de-seeded)
3/4 teaspoon dried oregano
1 good pinch flaked sea salt
1 teaspoon caster (or more to taste)
Zest from 1 lemon
Pepper to taste

1/2 cup aioli
Many dashes smoked tabasco sauce
Squeeze lime juice (to taste)
1/2 teaspoon caster sugar
1/2 teaspoon flaked sea salt
Pepper to taste

700g firm white fish
60g (1/2) cup flour
1 teaspoon flaked sea salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
Pinch cayenne pepper

500ml SodaStream sparkling water
150g plain flour
1 teaspoon flaked sea salt
1 teaspoon smoked paprika
1 teaspoon ancho chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon ground thyme
1 egg
To sprinkle after: flaked sea salt

8 soft tortillas
1/8 cabbage, finely sliced + 1 carrot grated
Avocado, sliced
Tomato salsa (tomatoes, chilli, red onion & olive oil)
Fresh coriander leaves, lime wedges

1. To prepare the SodaStream sparkling water: Fill a SodaStream 1Litre Bottle to the fill line with cold water and carbonate

2. To make the chimmichurri: Whizz the ingredients in a food processor, set aside.

3. To make the smoked tabasco kewpie: Whisk the ingredients in a bowl, cover and pop into the fridge until serving.

4. To coat the fish: Mix the coating ingredients in a bowl. Toss each strip of fish in the flour mixture to coat all over. Set aside.

5. To make the batter: Whisk together the batter ingredients in a bowl. If the batter is too dry, add some more sparkling water. Add the fish strips to the batter and toss to coat.

6. To cook the fish: Heat oil until hot (but not too hot or fish will burn), cook fish in batches flipping after a few minutes, until golden brown. Alternatively use a deep fryer (in which you can submerge chicken until golden). Set aside on a plate lined with baking paper. Repeat until finished. Sprinkle over a generous amount of flaky sea salt before serving.

7. To make the tacos: Serve the tortillas warm, then have at it with all the toppings. I like to layer my tacos with cabbage & carrot, then crispy fish, avocado, tomato salsa, a good drizzle of the smoked tabasco aioli, dot over the chimichurri and tear over some fresh coriander. A squeeze of lime finishes it off perfectly. Yum!