Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy.

Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.


2)To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.

3)Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre.

Top with a little more mayo, then fold and eat with your fingers.

Serve with lime wedges, if you like.