For the sauce

Cup of Yum
1. In a small bowl, mix together the sour cream, cumin, coriander, dill, oregano and the juice from the lime.
2. Chop the fresh coriander and them mix that though the sour cream.
3. Cover and place in the fridge for the flavours to mingle.

For the Brown Sugar Onions

1. Peel the red onion and then cut into thin half moon shapes.
2. Squeeze over the lime juice and set them aside whilst you prepare the fish.
3. Just before you serve the tacos sprinkle the sugar over the onions and give them a quick stir. It might not all completely dissolve but this is what makes them delicious!

For the Fish

1. Cut the fish into chunky fingers.
2. Set up a production line with three bowls.
3. Put the flour in the first bowl.
4. Break the eggs into the second and give them a good beat with a fork.
5. Place the panko breadcrumbs and polenta into the third bowl.
6. Line a tray with non-stick cooking paper.
7. Dredge the fish fingers in the flour mixture, then shake off any excess.
8. Dip the fillet into the egg and then turn it in the breadcrumbs.
9. Place the breaded fish onto your tray and continue with the remaining fillets.
10. Cover and refrigerate until you are ready to cook (see note 2)
11. Place some sheets of kitchen towels on a large platter and place a large non-stick frying pan over a medium heat.
12. Add a generous slug of oil and place in your fish fillets (don't over crowd the pan, this will take a couple of batches)
13. Cook for 2 minutes on one side and then carefully flip and cook for a further 2 minutes or until just cooked through.
14. Place the cooked fish on your platter to drain off any excess oil.
15. Add more oil to the pan and cook the remaining fillets

To Serve

1. Shred the cabbage
2. Gently warm the tortillas in the microwave or a dry frying pan. (see note 3)
3. Then layer up your tacos.
4. If you like it spicy then sprinkle over finely chopped green chillies.