Rub corn cobs with oil and grill until lightly charred. When cooled, cut kernels from cob and combine in large mixing bowl with cherry tomatoes, onion, coriander and parsley stems, spring onion, chilli, samphire, tabasco, oil, 1 tbsp lime juice, salt and pepper. Set salsa aside in fridge to marinate for at least 10 minutes

To create crema, combine mayonnaise, sour cream, yoghurt and lime juice and set aside

Add a little oil to a frypan and heat until smoking. Slice barramundi lengthways across the fillet into 1-inch pieces. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Remove to rest

Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Cook until golden. Remove and chop into shards. This adds a lovely texture and crunch to the tacos

Heat more oil in a frypan and cook tortillas for 1 minute on each side until golden

To build your tacos, place your cabbage slaw at the base of the tortilla. Add barramundi, then the crema and top with salsa. Garnish with coriander leaves and crispy barramundi skin. Serve with lime wedges