Cut the Snapper fillets into strips. Mix the flour and Gregg's Ground Paprika together and season with salt and pepper. Dust the fish with seasoned flour. Dip in beaten egg, coat fish with panko crumbs and place on a tray. Refrigerate while preparing the Mango Salsa.
To make the Mango Salsa; Mix together the prepared mango, chilli, spring onion and herbs. Stir through lime juice. Set aside.
Heat a little olive oil in a frying pan. Cook crumbed fish strips in batches over a medium-high heat, turning once, until golden and cooked. The cooking time will depend on the thickness of the fish.
Heat the tortillas according to packet directions.
Place the lettuce across the centre of a tortilla. Top with the crumbed fish. Squeeze over Heinz Seriously Good Original Mayonnaise. Finish with the Mango Salsa. Fold the tortilla to enclose the filling. Repeat with remaining tortillas. Serve immediately.