80 g, finely shredded
1 individual, finely sliced
Light whole egg mayonnaise
1 large, finely chopped
1 tbs, finely chopped, plus sprigs to serve
2 small, (2 x 40g)
½ medium, sliced
1 x 3 second spray(s)
- Combine cabbage, shallot, mayonnaise and lime juice in a small bowl. Season with salt and pepper.
- Combine tomato, coriander and chilli sauce in another small bowl. Warm tortillas following packet instructions. Cover to keep warm.
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook fish for 3 minutes each side or until browned. Remove from pan to a plate. Cut into cubes and combine.
- Divide cabbage mixture, tomato mixture, avocado and fish onto tortillas and fold over. Top with extra coriander sprigs to serve.