NZ Fish Tacos

On a plate, mix the Tex-Mex spice blend, plain flour, the salt and a pinch of pepper. Add the white fish strips and turn to coat in the spiced flour then set aside on a clean plate. TIP: Pat the fish dry before crumbing to help the flour form an even coating.

Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the fish and cook for 2 minutes on each side, or until golden and cooked through. TIP: Ling is a firm fish, we've chosen it as it doesn't break up much in the pan! TIP: The fish is cooked through when it turns from translucent to white.

Whilst the fish is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

In a large bowl, combine the shredded red cabbage, grated carrot, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a squeeze of lime juice. Season with salt and pepper then toss to combine.