Fish tacos

1 Arrange fish fillets in a shallow dish and sprinkle both sides with lime (or lemon) juice then sprinkle lightly with cumin. Set aside.

2 Meanwhile, to make salsa, halve tomatoes and scoop out flesh. Discard seeds then cut flesh in 7mm cubes. Remove husk and silk from corn then cut kernels from cob. Peel avocado half and cut in similar-sized cubes. Place tomato flesh, corn kernels and avocado in a medium-sized bowl. Add the remaining salsa ingredients and mix gently to combine.

3 Heat oil in a large non-stick pan. Add fish fillets and cook each side for about 2 minutes, depending on thickness, until just cooked through. Place in a warmed serving dish.

4 While fish cooks place tortillas in bag in microwave and heat on high power for about 1 minute or warm each tortilla briefly in a lightly oiled pan or on a hot plate. Wrap in a clean, dry tea towel to keep warm.

5 To assemble, break fish in 4-5cm chunks and place several chunks on a tortilla. Add a generous spoonful of salsa and roll loosely. Serve with plain or brown rice and a simple salad if preferred.