1 cup coarsely chopped fresh coriander
2 tsp finely chopped coriander root and stem mixture
1 fresh long red chilli, coarsely chopped
1 clove garlic, quartered
1½ tsp sweet paprika
1 tsp ground cumin
80ml olive oil
800g small white fish fillets, halved
8 x 20cm flour tortillas, each 20cm in diameter
180g baby cos (romaine) lettuce, leaves separated
130g Lebanese cucumber, thinly sliced
Lime buttermilk dressing
4 tbsp buttermilk
1 tsp finely grated lime rind
2 tsp lime juice
Blend or process chopped coriander, root and stem mixture, chilli, garlic, spices and ¼ cup of the oil until smooth.
Combine coriander mixture and fish in large bowl.
Cover; refrigerate 30 mins.
Meanwhile, make lime buttermilk dressing by combining all the ingredients in a jug.
Season to taste.
Heat remaining oil in large frying pan; cook fish, in batches, until browned both sides and cooked through.
Cover to keep warm.
Meanwhile, heat tortillas according to instructions on packet.
Divide lettuce, cucumber, fish and dressing, between tortillas; wrap to enclose filling.