Get your Mexican fix with this fish taco recipe by pro surfer Sally Fitzgibbons . What you'll need (serves 4) 8 flour tortillas 600g white fish fillets Canola oil spray Flour (for dusting) Butter (for frying) 1⁄2 iceberg lettuce, finely chopped Guacamole 2 ripe avocados 1⁄2 red onion, finely diced 1⁄2 red chilli, deseeded, pith removed, finely sliced 1⁄2 cup coriander leaves, finely chopped Juice of 1⁄2 lime Juice of 1⁄2 lemon. Tomato salsa 4 fresh tomatoes, diced 1⁄2 cup coriander leaves, finely chopped 1 red chilli, deseeded and pith removed, nely sliced Mango salsa 1 ripe mango, diced 1⁄2 red chilli, deseeded and pith removed, finely sliced Juice of 1 lime 1⁄2 cup mint leaves, finely chopped Method 1. To shape the tortilla bowls, preheat your oven to 180°C. Wrap four of the tortillas in foil and place on oven tray for 10 minutes just to warm them up. 2. Remove tortillas from foil and spray lightly with oil. Place them between the holes of an upside-down muf...