Fish tacos with slaw

Method

Make the slaw by finely shredding white and red cabbage with julienned carrots, then dress with lime juice, mayonnaise, chipotle powder and fresh coriander. Prepare the batter by whisking together flour, cornflour, baking powder, salt and pepper, then gradually add sparkling water until you have a light, airy consistency. Heat oil to 180°C, pat the fish fillets dry, dip in batter and fry for 3-4 minutes until golden and crispy. Warm the tortillas and assemble by filling each with a piece of fried fish and topping generously with slaw. Serve immediately with lime wedges and additional fresh coriander.