600g boneless, skinless thick white fish fillets
35g Smoky Chipotle Seasoning (See Tip)
1 tblsp plain flour
2 tblsps olive oil
10 mini flour tortillas, warmed thinly shredded red cabbage, pickled sliced jalapenos, crumbled feta and lime wedges, to serve
1⁄2 small red onion, finely chopped
1 small vine-ripened tomato, finely chopped
1 tblsp lime juice
To make guacamole coarsely chop avocados. Place in a bowl with remaining ingredients. Season with salt and pepper. Stir with a fork, gently mashing, until just combined.
Cut fish into 5cm lengths (3cm thick).
Combine seasoning and flour in a shallow dish. One at a time dip fish into flour mixture, to coat.
Heat oil in a large frying pan over a medium to high heat. Add fish. Cook for about 1 to 2 minutes on each side, or until cooked through. Remove.
Divide cabbage, fish, guacamole, jalapenos and feta among warmed tortillas. Serve with lime wedges.