Full ingredients list:
150g frozen white fish fillets, thawed
1/2 teaspoon reduced-salt taco seasoning
1/4 teaspoon smoked paprika
2 teaspoons plain flour
1 cup store-bought coleslaw mix
125g can corn kernels, drained
1/2 small red apple, cored, skin on, finely sliced (see tip)
handful of fresh mint or coriander leaves
1 medium wholegrain tortilla (or 2 small)
1/4 small avocado, sliced
1 tablespoon reduced-fat plain yoghurt, to serve
lime wedge, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Pat fish dry with paper towel. Combine seasoning, paprika and flour in a medium zip-lock bag. Season with cracked black pepper. Add fish, seal bag and gently shake to coat.
Step 2Spray a medium non-stick frying pan with oil. Cook the fish for 1–2 minutes, each side, or until golden and the flesh flakes off easily with a fork.
Step 3Meanwhile, combine coleslaw, corn, apple and fresh herbs in a bowl. Toss to mix well. Place the tortilla(s) onto a serving plate. Top with salad, cooked fish, avocado and a dollop of yoghurt. Squeeze over the lime and roll up to eat.
Use a very sharp knife or a mandoline to finely slice up the apple.
About this recipe
First published: November 2016