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Serves 4

Cooking Time Prep time 15 mins, cook 12 mins

400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes
1 tbsp olive oil
1 lemon, juice only
8 soft corn or wheat tortillas
80 gm (1 cup) shredded red cabbage
150 gm (½ cup) Japanese mayonnaise (see note)
Tomato salsa
3 ripe tomatoes, diced
2 tbsp coarsely chopped coriander
2 tbsp lime juice
1 small red chilli, finely chopped (optional)
2 tsp olive oil
2 avocado, coarsely chopped
60 ml (¼ cup) lime juice
3 spring onions, thinly sliced
2 tbsp coarsely chopped coriander

1 For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
2 For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
3 Meanwhile, fire up the barbecue or a char-grill pan over high heat. Season fish to taste, drizzle with olive oil and a little lemon juice, then grill, turning once, until just cooked (8-10 minutes).
4 Meanwhile, quickly toast tortillas on the barbecue, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo and tomato salsa to finish, then wrap them up and eat them straight away.