Fish Tacos with Avocado Salsa Recipe

Ingredients:
600g skinless white fish fillets (such as flathead), pin-boned
Large pinch of cayenne pepper
1 tsp ground cumin
1 tbs 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 tbs pickled sliced jalapeno chillies, drained, finely chopped
1/2 red onion, thinly sliced
2 tbs coriander leaves
1 garlic clove, crushed
1/2 tsp ground cumin
1 tbs lime juice
1 tbs 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.