Fish tacos with avocado rice

1.Preheat oven to 200°C (180°C fan-forced). Place taco shells on a baking tray, then bake for 5 minutes or until hot. Meanwhile, preheat a large char-grill pan or barbecue plate over high heat. Combine fish, half the oil and half the juice in a medium bowl. Season. Char-grill fish for 2-3 minutes each side or until cooked. Transfer to a heatproof plate.

2.Combine cabbage with half the remaining oil and half the remaining juice. Season. Fill warm taco shells with cabbage mixture, then top with fish and salsa.

3.Place rice, beans, avocado, tomato, coriander, remaining oil and remaining juice in a large bowl; toss to combine. Season. Serve tacos with avocado rice.