Tandoori Fish Tacos with Mint Chutney | Culinary Butterfly

Ingredients

• 4 large Dover Sole fillets
• 2 cups plain bread crumbs
• 1/8 cup plain Greek yogurt
• 1/2 tablespoon Tandoori seasoning
• 1/2 teaspoon lemon pepper
• 1/2 large red bell pepper, diced
• 1/2 large orange bell pepper, diced
• 1/2 large yellow bell pepper, diced
• 4 asparagus spears, diced
• 2 green onions, chopped
• 1/2 teaspoon sea salt
• 3 tablespoons olive oil, plus extra for brushing
• 4 uncooked flour tortillas
• turmeric
• 4 tablespoons mint chutney