First make the salsa, getting ahead and giving it time to marinade! Slice the cherry tomatoes in half and finely chop the spring onions. Peel and finely chop the garlic.

Mix the tomatoes, spring onions, garlic, lime juice and extra virgin olive oil together and season well with sea salt and black pepper.

Heat a barbecue or griddle pan to a medium-high heat. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl.

Dust the fish fillets with the spice mix.

Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.

While the fish is frying, prepare the accompaniments for the tacos. Slice the lime into wedges, and stone and finely slice the avocados.

Carefully remove the fish from the pan and break it apart with a fork. Place the flakes in a serving bowl and season with sea salt to taste. Sprinkle it with coriander leaves.

Add the warm tortillas on the griddle pan set over a high heat to get lovely char marks.

Assemble the tacos with little bits of everything in the tortillas. Wrap up and enjoy!