TIP! We used Ling fillets, replace with any thick, white fish fillets and One Night In Mexico Smoky Chipotle Seasoning in this recipe. Warm tortillas in the microwave or pan-fry for 30 seconds each side or until lightly golden. Keep warm in a slow oven (150C) until ready to serve.

Ingredients

600g boneless, skinless thick white fish fillets

35g Smoky Chipotle Seasoning (See Tip)

1 tblsp plain flour

2 tblsps olive oil

10 mini flour tortillas, warmed thinly shredded red cabbage, pickled sliced jalapenos, crumbled feta and lime wedges, to serve

Chunky Guacamole

2 avocados

1⁄2 small red onion, finely chopped

1 small vine-ripened tomato, finely chopped

1 tblsp lime juice

Method

To make guacamole coarsely chop avocados. Place in a bowl with remaining ingredients. Season with salt and pepper. Stir with a fork, gently mashing, until just combined.

Cut fish into 5cm lengths (3cm thick).

Combine seasoning and flour in a shallow dish. One at a time dip fish into flour mixture, to coat.

Heat oil in a large frying pan over a medium to high heat. Add fish. Cook for about 1 to 2 minutes on each side, or until cooked through. Remove.

Divide cabbage, fish, guacamole, jalapenos and feta among warmed tortillas. Serve with lime wedges.

Mel Burge