150 grams cherry tomatoes, diced

150 grams mayonnaise (preferably Hellman's)

150 grams sour cream

Lime wedges

Fine sea salt and freshly ground black pepper

800 grams white fish, cut into 2cm x 4cm pieces

130 grams plain (all-purpose) flour

1/2 tsp garlic salt

1/2 tsp paprika

About 200ml sparkling water, chilled

Oil, for frying

Bottled Mexican chilli sauce

- Mix the mayonnaise with the sour cream, then stir in enough water so it can be drizzled. Season the tomato with salt and fresh lime juice.

-Dry the fish with paper towels then season with salt and pepper.

-Pour oil to the depth of about 2.5cm in a skillet, then heat to 180 degrees Celsius.

- Mix the flour with the garlic salt and paprika. Add the sparkling water and mix briefly, so the batter is slightly lumpy.

- Dip your finger in the batter to see if it is coated lightly; add a little more water if needed.

- Dip the fish pieces in the batter and fry in the hot oil, turning occasionally until deep golden.

- Drain on paper towels.

- Brush the tortillas on both sides with oil.

- Heat a skillet then pan-fry the tortillas until soft and pliable.

- Put several pieces of fish on each tortilla and add some cabbage.

- Drizzle with the mayonnaise and sour cream mix and top with diced tomato.

- Squeeze lime juice over each taco then serve with the chilli sauce.