Turmeric and Dill Fish Tacos with Pico de Gallo

Place fish, turmeric, ½ the oil, salt and pepper in a bowl and mix to combine. Set aside to marinate while you make the pico de gallo.

Dice tomatoes and cucumber. Finely slice spring onion. Juice ½ the lime. Place tomato, cucumber, spring onion, lime juice and a sprinkle of salt and pepper in a bowl and mix to combine.

Grate zucchini and roughly chop dill. Rinse and finely slice lettuce.

Heat remaining oil in a frypan over medium heat. Add fish and cook, turning regularly, for 6 minutes or until fish is caramelised and almost cooked through. Carefully remove skin with tongs and discard, keeping fish in the pan.

Add zucchini to frypan. Stir to break up fish to disperse through zucchini. Add dill and coconut milk and cook, stirring, for 1–2 minutes or until zucchini is softened. Season to taste with salt and pepper.

Cut remaining lime into wedges. Heat tortillas in the microwave and wrap in a clean tea towel to keep warm. Divide lettuce and fish between tortillas and top with pico de gallo. Serve with lime wedges.