Crispy Fish Tacos & Mexican Slaw

Step 1: To make the beans, heat a heavy-based saucepan of frying pan over medium heat and spray with oil and then add the onion and capsicum and cook for 5 minutes or until softened and then add the garlic and cumin and cook for 30 seconds or until fragrant (add 1 tablespoon water to stop from sticking.

Step 2: Now add the passata and beans and mix, then crush lightly with a masher and bring to a simmer, then reduce the heat to low, cover and simmer for 5 minutes, until reduced and thick and season with pepper and set aside.

Step 3: To make the slow, place all the ingredients in a bowl and toss to mix well and set aside.

Step 4: To make the dressing, add the oil, onions, coriander, garlic, lime and 1 1/2 tablespoon water to a blender and blitz until finely chopped and then add the cream and blend to a puree and transfer to a bowl, cover with plastic wrap and cool in the fridge.

Step 5: Preheat the oven to 180C and place the taco shells on a baking tray and bake according to the packet instructions.

Step 6: Place the flour and paprika in a shallow bowl, and season with pepper and then dust the fish in the flour mix, shaking off any excess.

Step 7: Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil and pan-fry the fish for 6 minutes each side, until golden and just cooked through.

Step 8: Add 2 tablespoons of the dressing to the slaw (thin if with boiling water, if needed) and stir well.

Step 9: Place the taco shells on a board, then fill each with one-quarter of the refried beans, 1 large spoonful of the slaw and one-quarter of the fish and drizzle extra dressing over the top, then serve with the remaining slaw and dressing on the side.