Fish tacos with corn and avocado salsa

Instructions

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1 Combine flour and turmeric on a large plate. Toss fish in the flour mixture to lightly coat.

2 Heat a chargrill or barbecue over high heat. Grill corn, turning, for 8–10 minutes, or until lightly charred and tender. Set aside to cool slightly, then carefully cut kernels from the cob.

3 Combine corn, avocado and tomatoes in a medium bowl. Season with black pepper and set aside. Whisk lime juice, chilli, olive oil and garlic together in a small bowl.

4 Heat olive oil in a large non-stick frying pan over a medium-high heat. Cook fish for 1–2 minutes each side, or until golden.

5 To serve, divide the lettuce, fish and roasted corn salad between tacos. Drizzle with a little of the lime dressing to serve.