Lyndey Milan's fish tacos

METHOD

1. For tomato salsa, char tomatoes on a hot griddle or barbecue plate until they collapse. If using jalapeno chilli, cook in the same pan. Remove to a bowl and add garlic. Cool. Chop jalapeno if using. Press tomatoes with a fork and discard any juices. Combine with remaining ingredients and season to taste.
2. Cut fish into 8 fingers across the width of the fish. Combine olive oil, cumin, salt and pepper and toss the fish through this until well coated. Cook on the barbecue or char-grill or fry in a pan over high heat for about 2–3 minutes on each side, until just cooked.
3. Meanwhile, quickly toast tortillas on the barbecue, char-grill, in a pan or oven, turning once, until warmed slightly (1–2 minutes). Combine cabbage and mayonnaise. Top tortillas with cabbage, fish and salsa, wrap up and eat immediately.

Lyndey’s note: Kewpie Mayonnaise is available in Asian stores and many supermarkets.