Photo by William Meppem
Recipe information
Yield
Serves 4
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
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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.
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Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.