An easy supper from John Gregory Smith.
Heat the oil in a large non-stick pan over a medium heat and cook the fish fingers for 8-10 minutes, turning them every couple of minutes until golden and heated all the way through.
Meanwhile, mix the mayonnaise with the chipotle chilli paste in a bowl with a pinch of salt.
Put the coriander and chilli into a mini food processor and blitz until finely chopped. Transfer to a serving bowl. Put the mango into the mini food processor and blitz to a chunky salsa (don’t make it too pureed). Add to the bowl with the chilli and add the lime juice and a pinch of salt. Mix well.
To serve, dollop some of the mayo onto a tortilla and add some of the cabbage. Top with fish fingers and a spoonful of the mango salsa. If you like you can serve everything on the table so people can help themselves.