Fish Tacos with Creamy Avocado Dressing and Pickled Onion

Place fish in a bowl with Mexican spice blend and season with salt and pepper. Set aside at room temperature while you prepare the remaining ingredients.

Thinly slice eshallots and place in a bowl with red wine vinegar and a pinch of salt flakes. Toss to coat, then set aside to pickle while you prepare remaining ingredients. Thinly shred the cabbage and set aside.

For the avocado dressing, scoop flesh from the avocado and place in a bowl with sour cream. Mash together with a fork until smooth. Squeeze in the lime juice. Finely chop half the coriander leaves, reserving some whole leaves to serve. Add the chopped leaves to the dressing with salt and pepper. Give it a stir to combine.

Heat a non-stick frypan over medium heat. Warm tortillas in frypan, in batches, for 30 seconds, then wrap in a clean tea towel to keep warm.

Heat oil in the frypan over medium heat. Add the fish and cook for 2-3 minutes each side until golden and cooked through.

Spread avocado dressing over the warm tortillas. Top with cabbage, fish, pickled eschalot, coriander leaves and jalapeños to serve.