Curried fish tacos with bean salad - Good Food Middle East

Ingredients

• 1 ripe avocado, peeled and chopped
• juice ½ lemon
• ½ 410g can kidney beans, rinsed and drained
• finger-length cucumber chunk, diced
• 85g cherry tomatoes, havled
• 2 skinless haddock fillets, about 140g/5oz each
• 1 tbsp plain flour
• 1 tbsp mild curry powder
• 2 tsp vegetable oil
• 4 tacos shells, soured cream and lime wedges to serve