800g thin, boneless white fish fillets, cut into 8 even portions
¼ cup plain flour
3 teaspoons 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
Cut fish into eight even pieces. Toss 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.
We used chilli spice mix, but you can replace it with burrito or taco spice mix. Store leftover tortillas in an airtight container in the fridge for up to five days. Try replacing lettuce with finely shredded green or red cabbage, or chipotle aioli with regular aioli or mayonnaise.