Fish Tacos with Veggie Salsa and Lemon Mayo

Steps

1. oven to 180°C (if using to warm tortillas).
2. In a medium bowl, combine all veggie salsa ingredients and season with salt and pepper. Set aside.
3. In a large bowl, combine flour and fish taco seasoning, and season with salt and pepper. Pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 5–6cm pieces and place in flour mixture. Toss to coat, shaking off excess as you go.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, or until just cooked through. Remove from pan and set aside.
5. While fish cooks, wrap stack of tortillas in foil and place in oven for 4 minutes to warm through (alternatively, wrap in cling film and heat in the microwave for 30 seconds).
6. In a small bowl, mix all lemon mayo ingredients together. Season with pepper and set aside.
7. Layer spinach leaves on the bottom of each tortilla, top with some veggie salsa, fish and a drizzle of lemon mayo.