1. Finely grate zest to yield 1/2 tsp, and squeeze out juice from 1/2 lime (wedge remaining). Combine with 1/3 cup mayonnaise, 1/2 tsp smoked paprika. Season with salt and pepper to taste.

2. Dice radishes, cucumber and tomatoes, chop chives. Mix in a bowl with 1 tbsp olive oil, salt and pepper (see notes).
Rinse and chop lettuce.

3. Mix 1/4 cup flour with 1 tsp smoked paprika, salt and pepper. Dice fish fillets and toss in flour mixture.
Remove husks and silks from corn cobs. Quarter, add to a saucepan with water and bring to the boil. Drain and set aside.

4. Cook corn tortillas in a large dry frypan as per packet instructions. Place in kitchen towel as you go to prevent them from drying out and becoming stale. Keep pan over medium-high heat (step 5).

5. Add 2 tbsp oil to frypan. Add fish and cook for 3-4 minutes or until golden and cooked through.

6. Assemble tortillas at the table with fresh salsa and fish. Drizzle with lime mayo and serve with a side of corn cobs and lime wedges.

Notes:
Keep fresh ingredients separate in small bowls at the table if the kids prefer! Corn kernels can be added to the salsa too. 



Use rice flour for a gluten-free option.

No Fish option - replacement is chicken mince.

No need to add flour, but you may want to increase the smoked paprika or add 1/2-1 tsp ground cumin. Cook for 5-6 minutes or until chicken is cooked through.

lime 1
Radishes 1/3 bunch
Continental cucumber 1
Tomatoes 2
Chives 1/3 bunch
Festival lettuce 1/2
Whitefish fillets 2 packets
Corn cobs 2
Corn tortillas 1 packet

From your pantry:
olive + oil (for cooking), salt, pepper, mayonnaise (1/3 cup), smoked paprika, flour (plain or other)