For the quick pickled onion
- 1 small red onion, peeled, halved and sliced into half moons
- 2 limes, juice only
For the hot sauce
- 125g/4½oz mayonnaise
- 2 tsp gochujang paste, or other hot sauce, to taste
For the corn relish
- 1 x 198g/7oz tin sweetcorn, drained
- 1 fresh red chilli, finely diced (de-seed if you don’t like too much heat)
- 3 tbsp chopped fresh coriander
- salt, to taste
DON’T MISS:
Preheat the oven to 220 degrees Celsius. Begin preparing the sides for the tacos, first putting the red onion slices in a bowl and cover with lime juice. Make sure the onion is well coated in the juice. Do this step either one day or up to 20 minutes ahead of time.
Make the hot sauce by mixing the mayonnaise and the gochujang paste in a small bowl, and set aside. For the corn relish, combine the canned sweet corn, chilli, chopped coriander and salt to taste.
Cut the fish fillet in half lengthways and arrange on a pan. Mix cumin, paprika and salt, and sprinkle onto the fillets. Next, mix garlic and oil, then drizzle on the fish. Roast for eight to 10 minutes until cooked through.
Take out the fish, and turn off the oven. Place tortillas inside the oven for a few minutes to warm them up. Meanwhile, peel and slice avocados, then sprinkle with lime juice. Dress tortillas with fish, corn relish, onions, avocado, lime juice, lettuce and coriander, and enjoy.
