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Roast Pork:

  • Leftover pork


  • Avocado (mashed) 1.0 pc
  • Tabasco 10.0 ml
  • Fresh lemon juice 30.0 ml
  • Onion (thinly sliced) 26.0 pc
  • Green chillies (chopped) 1.0 pc
  • Baby rose tomatoes 5.0 pc

Sour Cream:

  • Cream cheese 100.0 g
  • Fresh lemon juice 25.0 ml
  • Cream 250.0 ml

Hot Sauce:

  • Oil 5.0 ml
  • Ginger (minced) 15.0 g
  • White Wine Vinegar 1.0 l
  • Sugar 300.0 g
  • Onion (thinly sliced)
  • Garlic cloves (crushed) 4.0 pc

Seasoned Flour:

  • Bay leaves 6.0 pc
  • Whole coriander 5.0 g
  • Cumin (ground) 5.0 g
  • Salt 10.0 g
  • Black pepper (ground) 10.0 g
  • Flour
  1. Tacos:

    • Cut a round out of a tortilla wrap and lightly brush both sides with the butter.
    • On a flat top, place the tortilla wrap for 1 minute per side.
    • When removed, place between grooves at the bottom of a muffin tray to hold shape. Bake in the oven at 180 ºC for 6 minutes.
    • Remove and season with Robertsons Chip & Potato Seasoning.
  2. Roast Pork:

    • Pull the pork apart and re-season with Robertsons Chicken Spice.
  3. Guacamole:

    • In a bowl, mash the avocado.
    • Add in Tabasco and lemon juice.
    • Stir in the tomato, onion and chilli.
    • Season to taste.
  4. Sour Cream:

    • Mix together all the ingredients and whip until soft peaks form.
  5. Hot Sauce:

    • In a saucepan over medium heat, add 1 tbsp of oil and heat. When hot, gently sauté the onions until translucent. Add in the ginger, garlic, Robertsons Rajah All-in-One Curry Powder, Robertsons Turmeric, and gently fry for a few minutes or until fragrant.
    • Add in the vinegar and sugar, stirring until the sugar has dissolved. Simmer for 20 minutes.
  6. Seasoned Flour:

    • In a mixing bowl, thoroughly combine bay leaves, Robertsons Fish Spice, coriander seeds, cumin, salt, black pepper and flour.
    • Dust the fish with the seasoned flour, patting off any excess.
  7. Fried Fish:

    • In a heavy-based frying pan, heat 1 tbsp of oil. When the pan has heated, fry the fish until golden, but still succulent.
    • In a deep glass dish, place a layer of fish and pour a little of the hot sauce over it, to cover. Continue layering the fish and sauce until all the fish is covered. Allow to cool, chilling until ready to serve.