• 200g mixed medley tomatoes, coarsely chopped
  • 2 tablespoons coarsely chopped coriander
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 4 (about 600g) white fish fillets (such as flat head)*
  • 1 tablespoon olive oil
  • 12 taco shells
  • 1/2 iceberg lettuce, finely shredded
  • Mild tomato salsa, to serve
  • Sour cream, to serve
  • Step 1 Combine the tomato, coriander and lime juice in a small bowl. Season with salt and pepper.
  • Step 2 Combine the cumin, coriander and paprika in a glass or ceramic bowl. Add the fish and toss to coat. Heat the oil in a large non-stick frying pan over high heat. Add the fish and cook, turning, for 3 minutes or until golden brown and just cooked through. Transfer to a plate. Thickly slice.
  • Step 3 Meanwhile, heat taco shells following packet directions. Divide lettuce among taco shells and top with fish. Spoon a little of the tomato mixture over each taco. Serve with tomato salsa and sour cream.