La Banderita Scallop Tacos | Justine Schofield Recipe

Ingredients

• La Banderita Street Tacos or Taquitos
• 3 bunches of spring onions
• 1 whole side barramundi fillet, skin on (about 600–800g)
• 2 tbsp extra virgin olive oil
• 1 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• Salt and pepper
• 3 ripe tomatoes, halved
• 1 tbs red wine vinegar
• 3 tbs cashews, soaked overnight then drained
• 3 tbsp extra virgin olive oil
• Chilli sauce (optional)
• 1 corn on the cob
• 1 avocado, cut into 3 cm chunks
• A few sprigs coriander
• Juice of 1 lime