INGREDIENTS
- 1/2 teaspoon dried chilli flakes
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Sea salt and cracked black pepper
- 8 x 80g pieces firm white fish fillets, skin on
- 8 butter lettuce leaves
- 8 tortillas, warmed
- 1 quantity lime and coriander tofu mayonnaise , lime wedges, sliced pickled jalapeño chillies and coriander (cilantro) leaves, to serve
PREPARATION
Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.
