1. Add the paste ingredients and 80ml of oil to a blender or food processor. Blitz to a paste, scraping down the sides and loosening with a little water or oil, if needed.
2. Add the fish to a bowl with 40g of the paste, then gently mix.
3. To make the crema, add the mayo to a small bowl, stir in 30g of the paste, then stir in the pineapple.
4. Heat a large non-stick frying pan over a high heat. Toss the spring onions with a little oil and salt. Add to the hot pan in a single layer and char for 2 minutes on each side. Transfer to a board.
5. Add the tortillas to the pan in batches, and cook for 1 to 2 minutes on each side, or until lightly browned. Transfer to a board and keep covered.
6. Return the pan to the heat, lightly grease with oil, then add the fish, spreading it out in the pan. Cook for 2 to 3 minutes, or until the underside is charred, with a lovely blackened crust – don’t be tempted to turn it.
7. Toss the pan and continue to cook for another 30 seconds, or until nicely charred all over, but not overcooked.
8. Slice the spring onions into bite-sized pieces.
9. Spread some of the crema onto each tortilla, top with the fish, followed by the charred spring onions. Serve with lime and clementine cheeks for squeezing over.

Recipe adapted from Mezcla by Ixta Belfrage, published by Ebury, 2022.