- 4 Large soft tortillas
- 2 Lebanese cucumbers
- 5 Shallots
- 1 avocado
- 1 lime
- 1 garlic clove
- ¼ cup whole egg mayonnaise
- Handful of fresh coriander
Preheat oven to 220ºC (or 190ºC fan forced).
Place fish fillets on a preheated baking rack and bake for 25-27 minutes or until golden brown, turning over halfway through cooking.
Peel and crush garlic. In a small bowl, add the mayonnaise, garlic and juice of one lime. Stir and set aside.
Cut the cucumber lengthways in to strips. Peel and slice the avocado. Dice the shallots finely. Tear the coriander from its stalks.
Wrap the tortillas in foil, and place in the oven for five minutes to warm through.
To assemble, lay the warmed tortilla flat, place fish fillet in the centre, along with mayonnaise, shallot, coriander, cucumber and avocado. Fold over, and enjoy!