Ingredients
- Fish fillets of your choice
- 6 x Soft tortilla wraps
- 2 x Tomatoes
- Juice from one lime
- 1 x Lebanese cuccumber
- 1 x red onion
- 1 x tin corn kernels
- Truffle mayo
- Peri Peri Sauce
Method
Step 1
Pre-heat Crossray Electric BBQ to 200 degrees
Cut fish into 10 centimetre lengths and season with salt and pepper
Step 2
Lay fish onto hot grill
Cook for 3 minutes and turn for a further minute. Cooking time will vary depending on thickness of fish.
Step 3
Lay out tortilla wraps on bench
Salsa mix – chop tomato, red onion, cucumber and mix, add corn kernels and lime juice.
Add a table spoon of salsa mix on top of each tortilla
Add fish, truffle mayo and peri peri sauce
Wrap and enjoy!