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- 400 g firm fish fillets*
- 1 tsp Gregg’s Smoked Paprika
- 1 tsp Gregg’s Rubbed Oregano
- 1 tsp Gregg’s Onion Flakes
- ½ tsp garlic powder
- ½ tsp flaky sea salt
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Avocado and Tomato Salsa: - ½ small red onion, finely chopped
- 100 g cherry tomatoes, diced
- 1 ripe avocado, diced
- 2 Tbsp chopped fresh parsley leaves
- 2 Tbsp lime juice
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- 4-6 regular tortillas
- 2 cups shredded red cabbage
- HEINZ [SERIOUSLY] GOOD™ Creamy Tartare
- Cut the fish fillets into thin strips. Mix Gregg's Smoked Paprika, Gregg's Rubbed Oregano, Gregg's Onion Flakes, garlic powder and flaky sea salt together. Sprinkle over both sides of the fish strips. Place on a tray and refrigerate while preparing the salsa.
- To make the Avocado and Tomato Salsa : Mix together red onion, cherry tomatoes, avocado and parsley. Stir through the lime juice. Set aside.
- Heat a little oil in a frying pan. Cook the fish strips in batches over a medium heat, turning once, until cooked. The cooking time will depend on the thickness of the fish.
- Heat the tortillas according to packet directions.
- Place shredded red cabbage across the centre of the tortilla. Top with the blackened fish. Squeeze over HEINZ [SERIOUSLY] GOOD™ Creamy Tartare. Finish with the Avocado and Tomato Salsa. Fold the tortilla to enclose the filling. Repeat with the remaining tortillas and serve with a wedge of lemon on the side.
*Snapper, Tarakihi, gurnard, lemon fish fillets.
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- Replace the shredded red cabbage with lettuce if wished.
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