Combine flour, cumin, cayenne pepper, salt and pepper in a bowl and stir to combine. Coat barramundi pieces in the flour mixture.
Heat a pan over medium heat. Add a good splash of EVOO. Fry fish for a few minutes each side until browning and crispy. Set aside.
Pan fry the prawns until pink, set aside.
Prepare the salad ingredients.
To make the guacamole, mash the avocado with a fork and add remaining ingredients and mash to combine.
To assemble taco, spread guacamole and chilli jam on the tortilla, top with salad, then barramundi and prawns.
Garnish as you wish with fresh coriander leaves, sliced chilli and lime or lemon halves for that extra punch of acidity!