Cut the fish into bite size chunks, cut the courgette into thin half moons and mix both together in a dish with the Bay’s Kitchen Spicy Mexican Stir-in Sauce. Leave to marinade for a few hours in the fridge.
Once marinated, heat your oven to 220°C / 200°C fan.
Bake the fish and courgette mix in a baking dish for 12 minutes.
Cut the vine tomatoes into quarters and mix together with a pinch of salt and 5g of the coriander, finely chopped.
Blend together the sour cream, zest and juice of the half lime, a good pinch of salt and the remaining 5g coriander (reserve a few leaves for garnishing).
Once the fish is cooked and you are ready to serve, warm the tacos by laying them flat on a baking tray and putting in the oven for a few minutes, or fry each side for a few minutes in a hot non-stick pan.
If there is a lot of liquid in the fish, drain some off.
Build the tacos with the baked fish and courgettes, tomato salsa, slices of avocado and a drizzle of the sour cream dressing.
Finish with slices of chilli, coriander leaves and an extra squeeze of lime to taste.