If you’re in need of a quick and healthy family dinner, look no further than these Mexican-inspired tacos. Either assemble before serving, or place some of toppings in separate bowls for a build-you-own experience.

1. Tip the prawns into a bowl. Add the zest and juice of 1 lime then half the oil, ground cumin, ground coriander and chopped chilli. Season with salt and black pepper then mix really well until coated.  
2. If you have time, cover and place in the fridge to marinated for 1 hour.  
3. Meanwhile, tip the quinoa into a small saucepan, add 120ml water and stir well. Bring to the boil, then cover with a lid and simmer for 20 minutes until the water has been absorbed and the quinoa tender. Remove the lid and stir through with a fork.  
4. Pour the rest of the olive oil into a large bowl. Add the remaining lime zest and juice, ground coriander and cumin and chillies and stir really well.  
5. Add the cooked quinoa, black beans, sweetcorn, avocado, red onion and coriander. Season with salt and black pepper and toss to combine. Set aside until ready to serve. 
6. Heat a frying pan until hot. Add the prawns and fry, stirring occasionally, for 3-4 minutes until golden and cooked through.  
7. Heat a separate frying pan and add the tortillas, one at a time, dry frying for 30-45 seconds on each side until just charred.  
8. Divide between serving plates. Spread a spoonful of sour cream over the taco, pile the quinoa mixture on top, then finish with the prawns and a sprig of coriander. Serve straight away.

For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning.

Toss barramundi with lemon juice and remaining taco seasoning.

In a non-stick pan, heat oil over medium-high heat; sauté barramundi just until it begins to flake easily with a fork (around 4-6 minutes). Fish may break apart as it cooks.

Spoon fish into warmed corn tortillas, serve with sauce and remaining ingredients as desired. Feel free to add additional taco fixings like fajita veggies and diced tomato.

For the slaw, grate carrot into small slices with a box grater. Slice red and green cabbage thinly and combine with carrot.

Mix the breadcrumbs with the cumin, salt and cayenne pepper.

Rub the fillets with the olive oil and coat with the breadcrumbs’ mix. Bake in a preheated oven at 190^oC for 20’.

In the meantime, peel and slice the avocado.

Dice the onion and tomato.

Mix the mayonnaise with the lime zest and juice. 

Break the cashews and chop the cilantro.

Place the mayo mix and avocado slices along the middle of the pita bread. Sprinkle some cilantro and place the baked fillet on top.

Add the cashews, tomato and onion.

Fold the sides and wrap tightly. 

Cut diagonally and serve.