- 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
- 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.