NZ Fish Tacos

In a large bowl, combine the shredded red cabbage, grated carrot, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the lime juice. Season with salt and pepper. Toss to coat and set aside.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Combine the Mexican Fiesta spice blend, lime zest, plain flour, the salt and a pinch of pepper on a plate. Add the fish to the spiced flour and gently turn to coat. Set aside on a second plate. TIP: Pat the fish dry before coating to help the flour form an even coating.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the fish and cook until golden and cooked through, 2-3 minutes each side. TIP: The fish is cooked through when it turns from translucent to white.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.