SOFTFISH TACOS

● Prep time 5 mins

● Cooking time 10 mins

● 190 cals per serving

A BEAUTIFULLY light dish, this recipe treats white fish with the delicacy it deserves, while delivering wonderfully fresh flavours with the chilli and spring onion. These tacos are perfect for all occasions — ideal for kids who’ll love stacking their own, and adults for a quick evening meal. SERVES 2

● 2 small fillets of white fish (about 280g), preferably skin on, cut into strips about 3cm (1¼in) wide

● ¼ tsp (quarter) mild chilli powder

● ¼ tsp garlic granules

● ¼ tsp ground coriander

● Low-calorie cooking spray

● Pinch of salt

● Small handful of watercress or rocket

● A few sprigs of fresh coriander

● 1 spring onion, trimmed and chopped

● 2 low-calorie tortilla wraps, halved (or 4 small ones)

● Wedge of lime

● 4 tsp fat-free Greek-style yoghurt, plus extra to serve (optional)

● Pinch of dried chilli flakes PLACE the strips of fish – you should have about eight – skin side up on a board and sprinkle with the chilli powder, garlic granules and ground coriander. Spray a frying pan with low-calorie cooking spray and place over a high heat. Add the fish to the pan, skin side down, and cook for 4 minutes — do not be tempted to flip the fillets or move them, you want the skin to be crisp! Spray the fillets with lowcalorie cooking spray, then flip the fish over. Sprinkle over the salt and cook for 2 minutes. Meanwhile, place your choice of leaves, the fresh coriander and some chopped spring onion onto each half wrap. When the fish is cooked, place a couple of strips onto each prepared wrap. Squeeze over a little lime juice, dollop a blob of fat-free yoghurt and give each taco a little pinch of chilli flakes, then serve.