Ingredients

Method

• 500 ml sunflower oil
• 4 tortilla wraps
• 4 x 100 g portions yellowtail
• 2 tomatoes, chopped
• 1 small handful of coriander, chopped
• 2 garlic cloves, roughly chopped
• 1 chilli
• 2 T lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the sunflower oil in a deep saucepan. Cut the tortilla wraps into 8 wedges and deep-fry until crisp and golden.

2. Drain on kitchen paper. Heat a griddle pan over a high heat.

3. Brush the yellowtail with sunflower oil and season to taste. Grill until cooked through. Set aside.

4. To make the salsa, blend the tomatoes with the onion, coriander, garlic, chilli and tlemon juice and season to taste.

5. Serve the fish with the salsa, tortillas and avocado.