Spicy fish tacos

Ingredients

• 1×300g blue-eye trevalla fillet
• 1 teaspoon ground cumin
• ½ teaspoon mild chilli powder
• 1 tablespoon lime juice
• 1 cob sweetcorn, husk and silks removed
• olive oil spray, for cooking
• 4 cups (320g) finely shredded red cabbage
• 1 baby cos lettuce, shredded
• 1 red onion, thinly sliced
• 2 handfuls coriander leaves, coarsely chopped
• 4 flour tortillas
• ½ tub black bean dip
• ½ cup (140g) yoghurt, reduced-fat natural Greek-style
• 2 teaspoons lime juice
• ¼ teaspoon mild chilli powder, or to taste
• pinch of salt