Mix the olive oil, paprika, cumin, garlic powder, chilli flakes and lime juice. Season with salt and pepper. 

Brush the mixture over the fish and leave to marinate for 15–20 minutes. 

Place the corn cobs on the braai and cook, turning regularly, until lightly charred all over. Allow to cool slightly, then slice the kernels from the cobs. 

Combine the corn, avocado, tomatoes, red onion and coriander. Add the lime juice and season to taste. 

Braai the fish over medium coals for approximately 3–5 minutes per side, depending on thickness, until cooked through and easily flaked. 

Warm the tortillas briefly on the braai. 

Flake the fish into the tortillas and top with the corn and avocado salsa. 

Serve with lime wedges, sour cream or yoghurt and fresh coriander. 

Mix the olive oil, paprika, cumin, garlic powder, chilli flakes and lime juice. Season with salt and pepper. 

Brush the mixture over the fish and leave to marinate for 15–20 minutes. 

Place the corn cobs on the braai and cook, turning regularly, until lightly charred all over. Allow to cool slightly, then slice the kernels from the cobs. 

Combine the corn, avocado, tomatoes, red onion and coriander. Add the lime juice and season to taste. 

Braai the fish over medium coals for approximately 3–5 minutes per side, depending on thickness, until cooked through and easily flaked. 

Warm the tortillas briefly on the braai. 

Flake the fish into the tortillas and top with the corn and avocado salsa. 

Serve with lime wedges, sour cream or yoghurt and fresh coriander.