Time to make: 15 mins Total cost: $7.10
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
1 Pat fish dry with paper towel. Combine seasoning, paprika and flour in a medium ziplock bag. Season with cracked black pepper. Add fish, seal bag and gently shake to coat.
2 Spray a medium nonstick frying pan with oil. Cook the fish for one–two minutes each side, or until golden and the flesh flakes off easily with a fork.
3 Meanwhile, 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.
Tip: Use a very sharp knife or a mandoline to finely slice up the apple.