Fish Tacos with Tomato Salsa
Makes 10, Prep and Cook 30 mins
800g thick white fish fillets, cut into 3cm pieces ¼ cup plain flour 3 tsps Mexican chilli spice mix ¼ cup vegetable oil 10 mini flour tortillas (14cm) 1 baby cos lettuce, thinly shredded Chipotle aioli and lime wedges, to serve TOMATO SALSA
3 tomatoes, deseeded, finely chopped ½ cup chopped fresh coriander 1 Toss fish, one piece at a time, in combined flour, spice mix, and salt and pepper in a medium bowl. Shake away excess flour mixture.
2 Heat oil in a large frying pan over a medium heat. Add fish in two batches. Cook, turning occasionally, for about 5 minutes, or until golden and cooked. Remove. Cover with foil to keep warm.
3 Meanwhile, make…