Fish Tacos with Pickled Onion and Jalapeno Cream

Steps

1. Prepare vegetables. Prepare BBQ hot plate to medium (if using). Combine all pickled onion ingredients in a small pot (with a lid) and bring to the boil. Once boiling, cover and remove from heat. Leave to pickle for 5 minutes, or until ready to use. Drain any excess liquid.
2. Pat fish dry and remove any remaining scales or bones. Cut fillet into 4 pieces and toss with Mexican spice mix, season and set aside.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook corn and second measure of Mexican spice mix for about 5 minutes, until tender. Add to a medium bowl with all remaining corn salad ingredients and toss to combine. Set aside and return pan to medium heat.
4. Heat wraps in pan for about 1 minute each side, until heated through. Set aside, covered in foil, to keep warm.
5. Return pan to medium heat with another drizzle of oil. Cook fish for about 2 minutes each side (depending on thickness), until cooked through.
6. To serve, fill tacos with cabbage, fish, corn salad and pickled onion. Top with a dollop of jalapeño cream and garnish with coriander. Serve any remaining cabbage and corn salad on the side with a wedge of lemon to squeeze over taco.