¼ Red cabbage, thinly sliced (or use green cabbage or shredded iceberg lettuce).
1 Avocado, sliced.
1 Lebanese cucumber, thinly sliced.
1 Corn on the cob, char grilled and kernels removed.
½ Yellow capsicum, thinly sliced.
A small handful of coriander leaves.
Juice of ½ lime or more to taste.
500g Medium-firm-fleshed fish, such as gurnard or kingfish, cut into thick slices.
1 Teaspoon ground cumin.
2 Tablespoons plain flour, optional.
4-8 Soft tortilla.
Culley’s hot chilli or chipotle sauce.
Natural unsweetened yoghurt or sour cream, optional.
Combine the cabbage, avocado, cucumber, corn, capsicum and coriander leaves. Squeeze over the lime juice and toss very gently. Set aside.
Mix together the cumin and flour, if using. Dust the fish in the mixture and season with salt and freshly ground black pepper.
Heat the butter in a frying pan and fry the fish for about 2 minutes on each side (this will depend on the thickness of your slices). Remember fish keeps cooking once removed from the heat, so its best to slightly undercook.
Heat the soft tortilla (a char grill or barbecue grill is great for heating tortilla and also gives you those lovely dark grill lines).
Place the cabbage mixture and tortilla on separate plates and allow everyone to help themselves. Serve with lime wedges, sauce and yoghurt, if using.