Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Combine fish and pesto in a medium bowl.
2.Heat oil in a medium frying pan over moderate heat. Cook fish, in batches, for 1-2 minutes each side or until cooked. Transfer to a plate.
3.Meanwhile, stack tortillas and wrap in foil to enclose. Bake for 8 minutes or until hot.
4.Arrange lettuce, fish, tomato and avocado on tortillas. Top with mayo. Roll to enclose filling. Serve with fries and citrus wedges.
We used flake but you can substitute any firm white fish fillets – such us shopper, ling or perch. Try other pesto flavours such as sun-dried tomato.
Note
