Snapper Tacos

In a mixing bowl, add Spanish onion, tomatoes, pickled jalapeño coriander, lime juice, salt and pepper to make the the tomato salsa. Mix and set aside to serve.

In a second bowl make the guacamole. Add avocado and mash it up with a fork, then add the paprika, salt and lime juice. Mix and set aside to serve.

Next make the spice mix for the fish. In a small bowl, mix paprika, cumin, coriander, cayenne, and salt. Lay the fish flat on a plate and lightly sprinkle it with spice mix. Set aside to marinate for 10 minutes.

Prepare the fresh ingredients for the tacos. Thinly slice the cabbage, pick coriander leaves, cut lime into wedges and thinly slice green chilli. Arrange on a serving plate alongside sour cream in a small bowl and hot sauce. Set aside to serve.

To cook the snapper, heat up oil in a large sized pan at medium-low heat. Fry the fish for 3-4 minutes each side or until golden. Transfer to a serving dish.

Warm tortilla by following the packet instructions. Place tortillas on a plate and cover with a damp cloth to keep warm.

Guests can assemble tacos to their liking.