Step 1Cut fish into 2–3cm thick strips, about 12cm in length. Combine the salt, pepper, paprika and the cornflour in a small bowl; mix well. Place fish in a single layer on a baking tray. Sprinkle pepper mixture over the fish. Toss lightly to coat. Thread fish onto soaked skewers.
Step 2Preheat a grill to high. Place the fish skewers onto a lightly greased grill tray. Spray with olive oil. Cook under the preheated grill for 2–3 minutes each side, or until golden and cooked through.
Step 3Meanwhile, combine apple, fennel, rocket and silverbeet in a bowl. Add 1 tablespoon of lemon juice, to taste, and mix well. Combine the garlic aioli and lemon zest in a separate bowl. Mix dressing well.
Step 4To serve, place slaw on each tortilla, top with a fish stick and a spoonful of aioli. Serve scattered with thyme leaves, if using.