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Drain the pilchards and separate them. Reserve the sauce.
Heat a little of the oil in a saucepan, and add the onion, garlic and cumin. Cook until softened and browned.
Add the sauce from the pilchard can, the salt and pepper and stir until slightly reduced.
Remove from heat, add half the lemon juice and gently stir into the pilchards. Set aside and keep warm.
If using larger tortillas or wraps, cut out 3 x 9-cm tacos from each.
In a clean, dry frying pan, heat the tacos until slightly browned and puffed up but not crispy.
Lay out on a clean surface. To each taco add a handful of shredded lettuce and red cabbage and a few slices of avocado.
Top with a spoonful each of the pilchard mixture.
Drain and rinse the corn.
Mix together the spring onions, corn, tomatoes, coriander, chilli, remaining lemon juice and zest.
Stir in the olive oil and serve with the fish tacos.