½ cup each diced mango and cucumber
¼ cup finely diced red onion
2 tablespoons chopped coriander
1 small jalapeno chilli, deseeded and diced, optional
juice of 2 limes
4 x 125g frozen basa fillets, thawed and patted dry
1-2 teaspoons Mexican chilli powder, or to taste
8 white corn tortillas, warmed as directed on packet, Mission
2 cups finely shredded iceberg lettuce
¼ cup crumbled reduced fat feta
To make salsa, combine mango, cucumber, onion, coriander, jalapeno, if using and the juice of 1 lime in a bowl. Set aside.
Heat a barbecue grill or chargrill pan over medium high heat and lightly oil. Place fish onto a plate and squeeze over remaining lime juice. Sprinkle with chilli powder. Cook fish with 3-4 min each side or until cooked through and lightly charred.
To serve, divide the iceberg lettuce between the tortillas, then flake the fish into large bite size pieces and divide evenly between warmed tortillas. Top with salsa and a sprinkle of feta cheese. Serve with lime wedges.