Soft Fish Tacos with Mango Salad

Steps

1. oven to 150°C. (if using to warm tortillas). Preheat BBQ hot plate to high (if using).
2. Prepare the salad; shred lettuce; rinse mango, pat dry and slice 1cm; dice avocado; finely dice or slice red onion (if using). Toss all vegetables in a medium bowl and set aside.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Place seasoned flour into a shallow bowl and coat fish well, shaking off excess. Wrap a stack of tortillas in foil and warm in oven while for about 5 minutes. Alternatively, cover stack in cling film and microwave on high for about 30 seconds.
4. Heat oil and butter in a large, non-stick fry-pan on medium to high heat and cook fish, in batches, for 1–2 minutes each side or until cooked through and golden. Add extra oil and butter if required. Alternatively, use BBQ hot plate. Allow fish to cool slightly then roughly chop or crumble into bite-sized pieces.
5. Toss salad with lemon juice and a drizzle of olive oil just before serving. Season to taste with salt and pepper.
6. Place warmed tortillas, fish, salad and cheese in the middle of the table for everyone to help themselves. Fill 1–2 tortillas with a little salad and top with fish pieces and cheese. Drizzle with lemon juice and sweet chilli sauce (if using), dollop with a little mayo then roll up to eat. Serve extra salad on the side.