Don't be put off by the ingredients list, it may be long but these tacos are really quick to whip up and it really is worth the trouble. They're great for a weeknight meal but work equally as well if you have friends over for a casual dinner. Serve these with some aquachile, quesadilla's, grilled corn and spicy margs for a fiesta dreams are made of. 

INGREDIENTS

400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into strips to fit your tortilla
1 tbsp olive oil
1 lemon, rind & juice
1 garlic clove, crushed
1 teaspoon of paprika
1 teaspoon of cayenne pepper
8 soft corn or wheat tortillas 

Cabbage Salad
80 gm (1 cup) shredded red cabbage
3 tbsp coriander, chopped
1/2 lime, juice
Salt & pepper to taste 

Pico de Gallo
3 ripe tomatoes, diced
1 avocado, diced
2 tbsp coarsely chopped coriander
1 tsp of cumin
2 tbsp lime juice
2 tsp olive oil
Salt & pepper to taste 

Coriander Mayo
150 gm (½ cup) mayonnaise
1/2 bunch of coriander
1/2 chipotle chilli, soaked in water for 5 minutes
1 garlic clove
Salt & pepper to taste

+ Your favourite Thousand Apologies hot sauce

METHOD

1. For the fish, mix paprika, cayenne pepper, garlic, lemon rind and olive oil in a dish. Add fish strips and coat with spice mix andset aside.
   
   
2. For pico de gallo, combine ingredients in a bowl, season to taste and set aside.
   
   
3. For cabbage salad, combine ingredients in a bowl, season to taste and set aside.
   
   
4. For coriander mayo, blend ingredients in a blender, season to taste, set aside.
   
   
5. Meanwhile, fire up the barbecue or a char-grill pan over high heat. Grill, turning once, until just cooked (5-8 minutes). Dress with lemon juice, set aside.
   
   
6. Quickly toast tortillas on the barbecue, turning once, until warmed slightly (1 minute).
   
   
7. Top with grilled fish, cabbage, pico de gallo, mayo and a dash (or more) of hot sauce to finish.