Fish Finger Soft Tacos

Steps

1. oven to 180°C (if using to warm tortillas).
2. Pat fish dry with paper towels, remove any remaining scales or bones, and slice into fingers, measuring about 5x2cm. Place seasoned flour in a medium bowl and add fish. Toss to coat then tip excess flour out from bowl. Add whisked egg and toss to coat fish pieces; add breadcrumbs and toss to coat well. Set aside on a dry plate.
3. Finely shred lettuce; remove core and seeds from capsicum then thinly slice; dice tomatoes 1–2cm; thinly slice avocado. Place all in a large bowl and set aside.
4. Wrap stack of tortillas in foil and warm in oven, about 5 minutes. Alternatively, wrap in cling film and microwave for about 1 minute.
5. 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 (depending on thickness), or until cooked through and light golden. Add extra oil and butter as required.
6. Toss salad with lemon juice and a drizzle of olive oil just before serving. Season with salt and pepper
7. Place warmed tortillas, fish fingers and salad in the middle of the table for everyone to help themselves. Fill 1–2 tortillas with a little salad and top with fish fingers. Drizzle with a little lemon juice (optional) and tomato/sweet chilli sauce, then dollop with a little mayo. Roll up and enjoy. Serve extra salad on the side.