Ingredients

• 600g skinless white fish fillets (such as flathead), pin-boned
• Large pinch of cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 8 taco shells
• 1 baby cos lettuce, finely shredded
• Coriander leaves, to serve

Salsa

• 2 ripe tomatoes
• 1 green capsicum, finely chopped
• 1 avocado, flesh finely chopped
• 1 tablespoon pickled sliced jalapeno chillies, drained, finely chopped
• 1/2 red onion, thinly sliced
• 2 tablespoons coriander leaves
• 1 garlic clove, crushed
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Method

• Step 1 Preheat the oven to 180°C.
• Step 2 For salsa, halve the tomatoes, squeeze out and discard the seeds and juice, then finely chop the flesh. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.
• Step 3 Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.
• Step 4 Meanwhile, dust the fish with the cayenne, cumin, salt and pepper. Heat oil in a non-stick frypan and sear the fish for 1-2 minutes on each side until just cooked through.
• Step 5 Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa over the top. Scatter with the coriander leaves and serve.