Take three small trays, spread the flour onto the first tray, beat the egg and pour onto the second tray, and the breadcrumbs on to the third.
Coat the fish in the flour and pat off the excess, then coat in the egg, drain and finally place into the breadcrumbs.
Heat the oil to 180 degrees centigrade
Take the shallot, peel and finely dice.
Cut the avocado in half and remove the stone and skin, slice one half lengthways and mash the other half with a fork before adding a little salt, chilli sauce (to taste) and squeeze of lime.
Wash the gem lettuce, removing a couple of leaves for presentation and shred the rest.
Dice the plum tomato into 5mm cubes.
Warm the tortilla wraps under the grill.
Deep fry the fish fingers until golden, drain and lightly salt.
Place the avocado puree onto the wraps, add the shredded lettuce and the diced tomato.
Place the sliced avocado at one end of the wrap along with lettuce leaf. Place the fish fingers on top, squeeze over a little more lime, roll, top with sour cream, chilli sauce, pickled chillies and serve.
If you want to make this into more of a complete meal you can add Mexican rice as a side order.