Heat oven to 220C/200C fan/gas 7.
Space the goujons apart on a baking
sheet and bake for 12-15 mins, following
pack instructions, until crispy. Meanwhile,
mix the chipotle or harissa into the mayo,
and warm the tortillas – they are best
warmed over a gas flame.
To make the salad, toss the cabbage,
coriander and onion with the lime juice
and some salt.
Spread the tortillas with a little spicy
mayo, then place the salad and fish down
the centre. Top with a little more mayo,
then fold and eat with your fingers. Serve
with lime wedges, if you like.