First the red onion pickle, in a jar, add the red onion, sugar & white vinegar. Mix a little and set aside.

Now let’s crumb the fish.

Place the flour on a plate and season with salt and pepper.

In a bowl, crack the eggs and mix with a fork a little

On another plate, place the crumb

Dip the fish in the flour, then egg, then crumb mix. I like to use one hand for dipping and keep one clean in case i need to add something else or answer the door/phone!

Set aside.

Slice the tomatoes and dice the cucumber

Cook the fish in a pan on a medium heat, in a little oil until cooked through.

While the fish is cooking, heat your tacos and take one of your avocados, peel and dice.

Add a generous squeeze of lemon and season well with salt and pepper.

On a large platter, place your tacos, fish, chopped avocado & if you like some extra avocado slices like I have here as well. Add your cucumber to the red onion and place on the platter, scatter over some tomato, coriander and finish with siracha mayo. I like to do a final season of the fish with salt & pepper and serve with lots of lemon wedges and scatter over crumbled feta.

Serve.