Season your cod fillets with crushed/minced garlic, suya spice and a pinch of salt. You can leave to marinate for 20 minutes or gill immediately.
Preheat your oven to 170*C fan and bake you cod in the oven for 25 minutes until cooked.
While cooking, to a blender add 1 chopped (blendable chunks), peeled medium plantain, ½ chopped onion, a pinch of salt and water. Blend until smooth.
When blended, add to a bowl and mix in your flour.
To a large frying pan, add your oil and place on a low to medium heat on your stove.
Pour in your blended mixture into small circle shapes to make your taco shells. Cook for about 2-3 minutes on each side until golden on the outside and firm throughout.
Chop your lettuce, parsley and remaining onion into small pieces and your avocado into thin slices.
When your cod is cooked, flake into small pieces with a fork.
To assemble your taco, add lettuce to your taco shell followed by cod, chopped onion, sliced avocado, parsley and the juice of half a lemon.