400 gmfresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes1 tbspolive oil1lemon, juice only8soft corn or wheat tortillas80 gm(1 cup) shredded red cabbage150 gm(½ cup) Japanese mayonnaise (see note)Tomato salsa3ripe tomatoes, diced2 tbspcoarsely chopped coriander2 tbsplime juice1small red chilli, finely chopped (optional)2 tspolive oilGuacamole2avocado, coarsely chopped60 ml(¼ cup) lime juice3spring onions, thinly sliced2 tbspcoarsely chopped coriander
For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
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).
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.
Note Japanese mayonnaise is sweeter than other mayonnaise; it’s available from Japanese grocers. If unavailable, substitute whole-egg mayonnaise.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.