Fish Finger Tacos with Salad and Tartare Sauce

Steps

1. oven to 180°C. Preheat BBQ hot plate to medium-high heat (if using).
2. Pat fish dry with paper towels and remove any remaining scales or bones. Cut fish into 2cm x 8cm strips.
3. Place fish in a large bowl, sprinkle over cornflour and toss until well coated. In a small bowl or cup whisk egg. Pour egg over fish and toss until well coated. In medium bowl, place breadcrumbs and lemon zest (if using) and coat fish in breadcrumbs, one handful at a time.
4. Wrap tortilla stack in foil and place in the oven to warm for 5 minutes.
5. Finely chop lettuce; remove core and seeds from capsicum and thinly slice; dice tomato 1cm. Add all to a medium bowl, toss with oil and lemon juice and season to taste.
6. Heat a drizzle of oil in a large frypan on medium-high heat and cook fish fingers, in two batches, for 1-2 minutes each side, until just cooked through.
7. Place everything on the table for everyone to help themselves. Start with a handful of salad in each tortilla and top with a few fish fingers. Squeeze over lemon juice (if using) and top with a dollop of tartare sauce.