We eat these fish tacos regularly. They are so easy to make and they taste amazingly good. If you have the time, prepare the 'pico de gallo' in advance and let it marinade for 1 - 2 hours to let the flavours develop. I used snapper tonight, the flathead was too expensive. It worked very well too. From the cookbook 'Delicious- Quick Smart Cook'. Ingredients 1/2 tsp each of ground coriander, cumin & turmeric 1/4 tsp chilli powder or 1/2 tsp if you like them hotter 1/2 cup plain flour 6 x 180 g skinless flathead fillets (or any other fish fillet) 1/4 cup (60 ml) olive oil 12 small tortillas, warmed to packet instructions 1/2 iceberg lettuce, thinly shredded (or any salad greens) 1 ripe avocado, sliced or mashed (optional) Sour cream or greek yoghurt, to serve Coriander leaves, to serve Pico de gallo Makes 2 cups 2 vine-ripened tomatoes, seeds removed, thinly sliced 1 small red onion, thinly sliced 4 long green chillies, seeds removed, thin...