Fish: Stir together all the ingredients, except the fish, in a bowl and season with salt and pepper. Add the fish and toss to combine.

To cook and assemble:Heat a little oil in a sauté pan and cook the fish until golden and just cooked. Drain on kitchen towels.

Layer up the tortillas with lettuce, fish, avocado, pickled onion, jalapeños and coriander. Drizzle with the tomatillo sauce. Serve immediately.

Cook’s note: Red annatto has a mild peppery flavour and is a spice and colouring agent extracted from the seeds of the evergreen Bixa orellana shrub. It can be found as a paste or as achiote oil at good food stores.

Tomatillo and Avocado Sauce

INGREDIENTS
½ cup drained and chopped tinned tomatillos (see Cook’s note)

½ packed cup coriander leaves, roughly chopped 

2 cloves garlic, crushed

1 avocado, peeled

2 tablespoons lime juice

sea salt and ground pepper

METHOD
Place all the ingredients in a food processor, season with salt and pepper and process until smooth.

Cook’s note: Tomatillos are also called tomate verde in Mexico, which means green tomato, and are a staple in Mexican cooking. The fruit of the tomatillo is green, about the size of a large cherry tomato, and grows inside a papery husk.