•  1 teaspoon chilli flakes
•  ⅓ cup (80ml) lemon juice
•  2 cloves garlic, crushed
•  2 tablespoons olive oil
•  2 teaspoons caster (superfine) sugar
•  sea salt and cracked black pepper
•  4 x 150g firm white fish fillets
•  250g cherry tomatoes, chopped
•  4 tortillas
•  1 avocado, sliced
•  1 baby cos (romaine) lettuce, leaves separated
•  lime wedges, to serve

  Place the chilli, lemon juice, garlic, oil, sugar, salt and pepper in a non-metallic bowl and stir well to combine. Place the fish in a non-metallic bowl and pour over half the chilli mixture. Toss to coat and set aside for 5 minutes. Combine the remaining chilli mixture with the tomato and toss to coat. Heat a large non-stick frying pan over high heat. Cook fish for 2–3 minutes each side or until cooked through. Top tortillas with avocado, lettuce, fish and tomato mixture, roll to enclose and serve with lime. Serves 4.