Crispy Fish Tacos with Avocado | SuperValue

Ingredients

• 1/2 tsp mexican chilli powder (optional)
• 500g skinless white fish fillets
• 1 medium ripe avocado, thinly sliced
• 1/4 red cabbage, finely shredded
• 1/2 cup coriander leaves
• 1/3 cup light sour cream
• 1/2 cup polenta
• 2 tbs lime juice
• 2 lime, wedges (to serve)
• 12 mini tortillas
• 1 tbs olive oil