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This incredibly versatile seafood taco recipe is an absolute delight, a light meal but packed with flavour! Prepared by one of SA up and coming chefs, Nic Moses who has worked at many of SA’s top 10 restaurants. 


Beer Batter:

  • 1 cup flour 
  • 10ml salt
  • 10ml cayenne pepper
  • 440ml beer

Tacos + Garnish

  • taco shells
  • 1 baby green cabbage
  • 1 baby red cabbage
  • 1 onion
  • 300ml vinger
  • 200ml sugar syrup
  • 100ml water
  • Kewpie mayo



  1. Mix 1 cup flour 10ml salt and 10 ml pepper and then slowly add the beer and mix until a thin batter is formed.
  2. Cover and rest in the fridge.


Pickled onions

  1. Thinly slice onions and place to the side.
  2. Mix 300ml vinegar, 200ml sugar syrup and 100ml water in a pot and bring to a boil.
  3. When the liquid is boiling, pour over onion and leave in a bowl in the fridge to clean.
  4. Thinly slice cabbage and lightly dress with vinegar and salt.


  1. Preheat deep fryer to 180 degrees C and oven to 160C
  2. Place taco shells in the oven and bake for 3 min.
  3. Remove batter for the fridge. place fish strips, prawns or calamari in flour and then coat with batter.
  4. Fry for 2-4 min until golden brown 


  1. Place cabbage, pickled onions and fish in a taco shell.
  2. Finish with kewpie mayo.

Optional : Sesame seeds/ coriander

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