Tempura Fish Tacos with Maple and Sweetcorn Relish

• 4 thick fillets of skinless white fish (750g – 850g) cut into large chunks
• 8 medium sized soft tortillas
• 4 – 5 iceberg lettuce leaves, shredded
• 2 ripe avocados, peeled, destoned and flesh diced
• Handful chopped coriander
• 1 lime, cut into wedges

For the tempura batter mix:

• 100g cornflour
• 50g plain flour
• 100ml sparkling water
• 1 tsp ground cumin
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tsp paprika
• 1 tsp sea salt
• 1 litre vegetable oil for frying

For the sweetcorn relish:

• 150g tinned sweetcorn, drained
• 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 red chilli, finely diced
• 1 small red onion
• 2 tbsp white wine vinegar

1. In a bowl, mix together the tempura ingredients and set aside
2. Meanwhile, bring a heavy bottomed pan filled with vegetable oil to a high heat
3. To test the oil temperature for cooking, the batter mix should sizzle when a few drops are added to the pan
4. Dip each piece of fish into the batter mix and gently place into the hot oil
5. Fry gently for 2 minutes, turning the fish over during frying
6. Transfer to a plate covered with paper towel, to absorb excess oil
7. Warm the tortillas on a heated griddle pan, then fill with the shredded lettuce, avocados, sweetcorn relish and fish
8. Top with chopped coriander and serve with lime wedges

To make the sweetcorn relish:

1. Prepare the relish in a bowl by stirring together the sweetcorn, maple syrup, chilli, red onion and white wine vinegar