Peel and finely dice the onion. Wash and finely chop the tomatoes and coriander. Halve the lime. In a bowl combine the tomatoes, onions, coriander and half of the lime juice with a pinch of salt - this is your pico de gallo. Shred the lettuce.

In a small bowl, combine the mayonnaise, a pinch of chipotle powder (spicy!) and a squeeze of lime with a pinch of salt. Set aside. This is your sauce.

Slice the cod into goujons, approximately 2 cm thick. Add them to a bowl with the cajun spice (spicy!), smoked paprika and salt. Toss and set aside.

In a shallow bowl, whisk the flour, corn starch, baking powder and salt with the cold measured water until smooth.

Heat a pan over a medium-high heat. Add enough vegetable oil to cover the bottom of the pan. Once hot, coat each fish goujon in the batter. Let the excess batter drip off, before placing the fish in the oil. Fry for 2 min on each side until crispy and golden. Drain the fried cod on a piece of kitchen paper.

Meanwhile, heat the tortilla wraps in the microwave for 30-60 secs until warm. Load them with the chipotle mayonnaise (spicy!), shredded lettuce, fried cod and pico de gallo.