In a bowl, mix together pineapple, pepper, tomatoes, coriander, lime or lemon juice and red chilli flakes.

In a grill pan, on medium heat, spray fish fillets with olive oil and cook fish until it's golden on both sides, approximately 2 mins each side.

Grill tortillas until lightly golden and warm. 

Place a tortilla on a plate, top with rocket and place pieces of fish on top. 

Add the pineapple salsa mix you made in step one to the top and garnish with coriander leaves and lime or lemon wedges. 

Serve with natural yogurt on the side to add last minute for a creamy taste.