600g thin, boneless white fish fillets, cut into thick strips
2 tblsps olive oil
2 tsps ground paprika
1 tsp dried oregano leaves
1 clove garlic, crushed
Salt and pepper, to taste
250g savoy cabbage, finely shredded
1⁄2 cup fresh coriander leaves
193g packet Stand ‘N Stuff tortillas
1⁄2 x 250g punnet cherry tomatoes, halved
1 large ripe avocado, chopped
Extra fresh coriander leaves, to garnish
1⁄2 cup whole egg mayonnaise
1 tblsp finely chopped jalapenos
1 tblsp lemon juice
Toss fish in combined oil, paprika, oregano and garlic in a large bowl. Season with salt and pepper.
Heat a barbecue flat plate over a medium to high heat. Add fish. Cook for about 2 to 3 minutes on each side, or until cooked. Remove. Cover loosely with foil to keep warm.
To make jalapeno mayonnaise, combine all ingredients in a bowl.
Combine cabbage and coriander in a large bowl. Stir in 1 tblsp of the jalapeno mayonnaise.
Heat tortillas according to packet directions. Divide cabbage mixture among tortillas. Top with fish pieces, tomatoes and avocado. Serve with remaining jalapeno mayonnaise. Garnish with extra coriander leaves.