300g sustainable firm white fish, cut into bite-sized pieces
6 small corn tortillas
2 ripe tomatoes, diced
½ small red onion, very finely chopped
1 small avocado, diced
1 tbsp pickled jalapeños, chopped (optional)
Handful of coriander, chopped
½ tsp ground cumin
Finely shred the cabbage using a food processor or very carefully by hand. Toss the cabbage with the lime juice and a good pinch of salt and leave to sit for 15 minutes, tossing now and again.
Mix all the salsa ingredients together. Mix the flour and cornflour with the spices and season really well. Put on a flat plate. Put the egg mix in a shallow bowl.
Heat a large frying pan with 2cm of oil until a cube of bread browns in 30 seconds. Toss all the fish in the beaten egg then toss in the seasoned flour. Fry for 2-3 minutes turning until crisp and golden. Drain on kitchen paper.
Griddle the tortillas so they are warm and springy and make into a cone. Pile some cabbage into the centre of each tortilla. Add the fish then spoon over the salsa. Serve with extra lime wedges for squeezing over.