Cornflake crumb fish tacos with quick red onion pickle

Ingredients

• 500 g white fish (flathead, barramundi or ling)
• 1 cup cornflakes, crushed
• ½ cup all-purpose plain flour
• Pinch sea salt
• 1 egg
• Dash of milk
• Vegetable oil for cooking
• 8 soft taco shells
• 200 g small tomatoes in different colours, sliced in half
• ¼ red onion, finally diced
• ¼ cup coriander leaves
• ½ tbsp olive oil
• Juice of 1 small lime
• 1 red onion, thinly sliced
• ½ cup water
• ½ cup apple cider vinegar
• ½ tbsp caster sugar
• 1 avocado, sliced
• 1 cup red cabbage, thinly sliced
• 1 lime, sliced into wedges
• 3 tbsp Greek yogurt
• 1 tbsp store bought hot sauce