Summer Fish Tacos

Combine the red cabbage, half of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.

Combine the plain flour, mild Mexican spice mix and a pinch of salt in a plastic bag. Add the hoki fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the hoki in two batches and cook for 4-5 minutes, turning or until golden and cooked through.

Meanwhile, heat the mini tortillas in a microwave or sandwich press