• 8 taco shells

Pico de Gallo

• 20 cherry tomatoes chopped
• 1 red onion finely diced
• small bunch fresh coriander | cilantro chopped
• 2 jalapeños finely chopped
• 1 tbsp lime juice
• 1 pinch salt

Sriracha Mayo

• 6 tbsp mayonnaise
• 1½ tbsp sriracha

Sweet Potato Mash

• 2 medium sweet potatoes or 1 large, peeled and diced
• 1 tsp olive oil
• 1 tsp ground coriander | cilantro
• ½ tsp salt
• ⅓ tsp black pepper
• ¾ cup coconut cream

Fish Marinate

• ¾ cup coconut milk
• 1 egg yolk
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

Fish Coating

• 4 cod or haddock fillets sliced into thick strips
• 1 cup cornflour | cornstarch
• 1 cup all-purpose flour
• 1 cup panko crumbs
• ½ tbsp celery salt
• ½ tbsp paprika
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 tsp black pepper
• vegetable oil for frying