800 g thin, boneless, white fish fillets, cut into 8 even pieces
¼ cup plain flour
3 tsp Mexican chilli spice mix
Salt and pepper, to taste
¼ cup vegetable oil
1 baby cos lettuce, thinly shredded
6 radishes, trimmed, cut into thin matchsticks
½ cup chopped fresh coriander
8 corn tortillas
Fresh lime and chipotle aioli, to serve
- Toss fish, one piece at a time, in combined flour, spice mix and salt and pepper in a medium bowl. Shake away excess flour mixture.
- Heat oil in a large frying pan over a medium heat. Add fish in two batches. Cook for about 10 minutes, turning on all sides, until golden and cooked through. Transfer to an oven tray. Place in a slow oven (150C) to keep warm.
- Combine lettuce, radishes and coriander in a medium bowl. Heat tortillas according to packet directions.
- To assemble, divide lettuce mixture among tortillas. Top with fish. Serve with lime and aioli.