You will need: chef’s knife, chopping board, large bowl, plastic bag, medium bowl, medium frying pan, plate and paper towel.
Combine the red cabbage, half of the olive oil and the lime juice in a large bowl. Season with salt and pepper and set aside.
Combine the plain gluten free flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the barramundi fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the barramundi strips and cook for 4-5 minutes, turning or until golden and cooked through.
Meanwhile, heat the mini corn tortillas in a microwave or sandwich press.
Divide tortillas between plates. Top with the cabbage mixture, barramundi, coriander, mango mayonnaise and fresh long red chilli.