Ingredients
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp finely chopped fresh coriander
- 2 tbsp olive oil
- Sea salt, to season
- 600g fresh barramundi fillets
- 2/3 cup whole egg mayonnaise
- 2-3 tbsp, chopped hot sliced jalapeno chillies
- 8 small flour tortilla wraps
- 2 avocados thinly sliced
- 1/2 bunch watercress, trimmed
- 2 fresh limes, halved
Method
- Step 1Combine paprika, cumin, coriander, oil and sea salt in a large bowl. Add fish and toss until well coated in oil mixture. Heat a large non-stick pan over medium heat and cook fish until browned on both sides and cooked through. Use a fork to break fish up into large chunks. Combine mayonnaise and chillies in a small bowl.
- Step 2Heat tortillas according to directions on packet. Spread each with jalapeno mayonnaise, then top with fish, avocado and water cress. Squeeze a generous amount of lime juice over each, before rolling up to enclose filling. Serve immediately.