Mexican Fish Tacos with Fresh Coriander

Preheat the oven to 180C.

Juice the lime(s). Finely chop the red onion and garlic. Chop the fresh coriander. Finely dice the tomatoes

Cut the fish into strips.

In a bowl, mix together the tomato, garlic, pineapple red onion, 3/4 of the coriander and a splash of lime juice and olive oil. Set aside in the fridge.

Combine the flour and spice mix in a large shallow bowl. Coat the fish in the flour mixture, turning to ensure an even coverage.

Place a frying pan on the heat and add the olive oil.

Add the fish to the frying pan and cook until golden and cooked through.

Place the tortillas in the oven to warm.

Remove the fish from the pan and set aside on paper towel to drain.

Remove the tortillas from the oven and distribute among serving plates.

Top with cabbage, tomato & pineapple salsa, fish, remaining coriander and jalapenos. Serve with a dollop of yoghurt and sirracha chilli sauce if desired.