Fish Tacos with Cucumber Yoghurt

Steps

1. Preheat oven to 220°C. Preheat BBQ hot plate to medium-high (if using). Thinly slice lettuce; cut cherry tomatoes in half; dice first measure of cucumber 1cm; finely dice red onion (if using). Add all to a large bowl. Grate second measure of cucumber into a small bowl and add lemon juice and yoghurt. Mix to combine. Slice mango into 1cm strips. Set all aside.
2. Wrap tortillas in foil and warm in oven for about 8 minutes. Alternatively, if using BBQ hot plate, divide tortillas into 2 stacks, wrap with foil and heat on hot plate.
3. Pat fish dry and remove any remaining scales or bones. Cut each fillet in half lengthways. Sprinkle over fish taco spice mix to coat well and season with salt.
4. Heat a drizzle of oil in a large fry-pan or BBQ hot plate on medium-high heat. Cook fish for 1–2 minutes each side, until just cooked through.
5. Just before serving, toss salad with vinegar and oil, and season.
6. To serve, place warmed tortilla wraps, fish and salad in the middle of the table for everyone to help themselves. Fill 1–2 wraps with a little salad and top with fish and slices of mango. Drizzle over cucumber yoghurt then roll up to eat. Serve extra salad on the side.