Eat Locally With Our Spicy Fish Tacos

Ingredients

• ½ large purple cabbage, finely shredded
• Juice of one lime
• Large handful coriander leaves, shredded
• 1 cup tinned corn, drained and rinsed
• 900g. firm white fish, boned and cut into two-centimetre cubes.
• ¼ cup wholemeal flour
• 3 tsp turmeric powder
• 1 ½ tsp garlic powder
• 1 ½ tsp cayenne
• 1/4 cup extra virgin olive oil
• Sea salt and black pepper, to taste.
• 18 wheat tortillas
• 2 large avocados, mashed
• Lime wedges
• Hot sauce (optional)