Method

For the charred corn, slice the corn down the
cob lengthways to remove the kernels. Melt the
butter in a frying pan over a high heat. Add the corn
kernels to the pan and cook over a high heat for
8-10 mins stirring regularly until dark golden brown.
Remove from the heat and blow torch for extra char.

For the pink onions, tip the vinegar into a medium
pan. Add the sugar and coriander seeds and bring
to the boil, stirring until the sugar dissolves. Remove
from the heat and leave to cool. Add the sliced red
onions and set aside for 30 mins.

For the lime crema, spoon the mayonnaise,
crème fraiche, sriracha sauce, lime juice and a pinch
of salt into a bowl and mix well to the consistency of
smooth double cream. Chill in the fridge.

Cut the fish into strips. Tip the flour into a bowl
and season with the cumin, chilli powder and a
pinch of fine salt and white pepper.

Tip the breadcrumbs into a separate bowl and
season with the chilli flakes and a pinch of salt and
white pepper.

Pour the egg into a shallow bowl. Heat the oil in a
deep fat fryer to 175C.

Dredge each piece of fish in the flour then the egg
and finally the breadcrumbs making sure each piece
is well coated. Place on a sheet of kitchen paper.

Fry 2-3 pieces of fish at a time for 3-5 mins
turning halfway, until golden brown. Drain on
kitchen paper.

To assemble, heat the tacos preferably over
a gas flame to colour, or in a dry frying pan.

Place the tacos on a board and drizzle with half
of the crema. Divide the fish goujons between
the tacos, then top with the sweetcorn, pickled
onions, white cabbage and avocado. Drizzle the
remaining lime crema on top and sprinkle over
the coriander.