1 fresh red chilli, seeds removed and finely chopped
1 spring onion, chopped
Handful fresh mint leaves, chopped
Handful fresh coriander leaves, chopped
Juice from 1 lime
6-8 wholegrain tortillas
2 cups shredded lettuce
HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
Cut the Snapper fillets into strips. Mix the flour and paprika together and season. Dust the fish with seasoned flour. Dip in beaten egg. Coat fish with panko crumbs. Refrigerate while preparing the mango salsa.
Mix together prepared mango, chilli, spring onion and herbs. Stir through lime juice. Set aside.
Heat a little olive oil in a frying pan. Cook crumbed fish strips in batches over a medium high heat, turning once until golden and cooked. The cooking time will depend on the thickness of the fish.
Heat the tortillas according to packet directions.
Place shredded lettuce across the centre of a tortilla. Top with crumbed fish. Squeeze over HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise. Finish with mango salsa. Wrap to enclose filling. Repeat with remaining tortillas. Serve immediately.
* Replace snapper fillets with tarakihi or gurnard fillets if wished.