Fish Tacos with Avocado Crema

• Cut the lime into 6 wedges.
• Halve and pit the avocado, then remove the skin and transfer the avocado to a tall container.
• Add half each of the cheese and the coriander, then squeeze in 1 lime wedge per person.
• Use an immersion blender to process into a smooth sauce, then taste and season as necessary with salt and pepper.

• Pat the fish dry with kitchen paper, then drizzle with olive oil and coat with the Mexican-style spices*. Season with salt and pepper.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 2 - 3 minutes per side.

*Take care, this ingredient is spicy! Use as preferred.

• Wrap the tortillas in aluminum foil and heat in the oven for 4 - 6 minutes.
• Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.

• Chop the onion, then transfer to the fennel, along with the pomegranate seeds.
• Mix well to combine, then season to taste with salt and pepper.
• Finely chop the rest of the coriander.
• Crumble the rest of the cheese.