300g Spencer Gulf kingfish fillets, skin off

3 tbsp Rio Vista Olive Oil

Flake salt, fresh ground black pepper

2 tbsp Rio Vista Chilli Olive Oil 

1 punnet or Perfection Fresh Baby Qukes®, sliced into thin rounds

1 punnet Perfection Fresh Mix-A-Mato tomatoes, cut in quarters

Large handful of coriander leaves, roughly chopped

2 avocados

12 x 4.5 inch tortillas

½ Bambino® Cabbage, finely sliced

3 limes

Preheat a TEFAL non-stick grill pan over a high heat

Drizzle 1 tbsp of olive oil over the kingfish and season with salt and pepper. 

Sear in the hot grill pan for 2 minutes each side then place onto a plate to rest for 5 minutes. While the fish rests, drizzle with the chili oil to marinate.

Meanwhile, combine the Baby Qukes, Mix-A-Mato and coriander in a bowl, season with salt and pepper, drizzle with the remaining olive oil and juice of 1 lime.

Slice the kingfish 5mm thick and set aside.

Quickly rewarm the tortillas over the grill pan for 10 seconds each side. Top with some Bambino cabbage, some kingfish and a generous spoon of the Baby Qukes and tomatoes. Serve with the remaining limes, cut into wedges to squeeze.