Fish tacos with slaw

• Frozen white fish fillets520g
• Smoked paprikastore cupboard1 tsp (5g)
• Plain tortilla wraps8
• Savoy / white cabbage¼
• Carrots100g
• Greek-style natural yoghurt100g
• Lemons1

Plus salt and pepper. About £4.00 for the amounts used.

Method

1. 1

   Defrost the 520g fish if frozen and pat dry. Season with 1 tsp smoked paprika and salt.

2. 2

   Make the slaw: finely shred ¼ cabbage, grate 100g carrot and mix with the juice of half a lemon and a pinch of salt.

3. 3

   Fry the fish in a little oil for 3-4 minutes on each side until it flakes, then break into chunks.

4. 4

   Warm the 8 wraps. Fill with fish and slaw, top with 100g yoghurt and serve with lemon wedges.