560g firm white fish cod, haddock, tilapia, pollock or hake
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon cayenne pepper adjust to taste
½ teaspoon salt to taste (optional)
1 ounce (20g) butter

Tortillas
2 cups (280g) self-raising flour
½ teaspoon salt
2 tablespoons sunflower oil
¾ cup luke-warm water

Suggested toppings
1 cup cheddar cheese grated
1 avocado sliced
1 cup cherry tomatoes halved or quartered
sliced onion and red pepper fried together
spicy mayonnaise see notes for instructions
Lime wedges
Sour cream

Fish
Combine the olive oil with the spices and rub well into the fish fillets.
Place the fish fillets in a baking dish and cover the dish with tinfoil.
Allow to marinate for 10 minutes then place the fish in a preheated oven (180C/360F) for 20 minutes until the fish flakes when prodded with a fork.
Arrange the fish on a bed of lettuce before serving.

Tortillas
Combine all the ingredients except the water in a mixing bowl.
Add most of the water and mix to a soft, pliable dough. Add the reminder of the water if necessary. Knead lightly until the dough is easy to handle.
Let the dough rest for 15 minutes then divide it into 8 equally sized balls. Roll each ball out on a lightly-floured surface into a roughly circular shape that will fit into your frying pan. Try to roll as thinly as possible.
Brush your frying pan with a little sunflower oil to lightly coat the base and then fry each tortilla for about 2 minutes per side until they firm up and hold their shape. You will find they tend to stay quite white, and don't brown very much.

To serve
Arrange the cooked fish on a bed of lettuce leaves, and place it on the table along with the tortillas and bowls of toppings, plus any additional salads you may be serving. Optionally add wedges of limes for squeezing over the top.
Let everyone help themselves to a tortilla and fill it with the spicy fish and a mixture of toppings.

Adjust the heat of the spices by increasing or decreasing the amount of cayenne pepper. 
If you don’t have self-raising flour you can make your own by adding 1½ teaspoons of baking powder to the flour. 
When mixing the dough for the tortillas – don’t add all the water at once, the amount you will need depends on the strength and absorbancy of the flour you are using. Start by adding about three-quarters of the water, mix the dough and add more water if you need it. You are looking for a very soft, non-sticky consistency that you can roll out easily. 
To make spicy mayonnaise mix together 2 parts ma-yonnaise with 1 part tomato sauce (ketchup) and season with hot sauce (Sriracha or Tabasco) to get the required level of heat.