Give taco night a pescatarian vibe with these gently spiced, Tex Mex-style fish fillets wrapped up with creamy avocado, tangy pickle and crunchy cabbage slaw. Self-control is not recommended, so make sure you have enough to go round.
Place fish in a bowl with Tex Mex Mix Tape and season with salt and pepper. Set aside at room temperature while you continue with step 2.
Thinly slice eschalot and place in a bowl with red wine vinegar and a pinch of salt flakes. Toss to coat, then set aside to pickle. Thinly shred cabbage and set aside.
Rinse and finely chop most of the coriander leaves (reserving some whole leaves to serve). Scoop flesh from avocado and place in a bowl with chopped coriander, sour cream and lime juice. Mash together with a fork until smooth. Season with salt and pepper.
Heat a non-stick frypan over medium heat. Warm tortillas, in batches, for 30 seconds, then wrap in a clean tea towel to keep warm.
Heat oil in a frypan over medium heat. Add fish and cook for 2–3 minutes each side or until golden and cooked through.
Spread avocado dressing over warm tortillas. Top with cabbage, fish, eschalot, reserved coriander leaves and jalapeños to serve.