220g pack lemon sole goujons
1 tsp chipotle paste or harissa
6 tbsp mayonnaise
4 soft corn tortillas
175g white cabbage, finely shredded good handful chopped coriander
1 small red onion, finely chopped or sliced
juice 1 small lime, plus wedges to serve (optional)
Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.
To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.
Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.