Fish tacos recipe

Ingredients

• Oil spray
• 250 g white fish fillet
• Sea salt and ground black pepper, to taste
• 2 wholemeal wraps
• 1 large handful cos lettuce leaves, shredded
• 1 medium tomato, diced
• 1 medium carrot, grated
• 2 spring onions, sliced
• 20 g reduced-fat cheddar cheese, grated

• 100 g low-fat plain yoghurt
• Lemon juice, to taste

1. Heat a non-stick frying pan over medium–high heat and spray lightly with oil spray.
2. Season the fish fillet with salt and pepper, then place in the pan and cook for 2–3 minutes or until golden brown. Carefully flip the fish over and cook for a further 2–3 minutes or until the fish is opaque all the way through and flakes apart easily.
3. Transfer the fish to a plate and flake into large chunks using two forks.
4. To make the dressing, whisk the yoghurt and lemon juice together in a small bowl.
5. Meanwhile, warm the wraps in a large dry frying pan over medium–high heat for 30 seconds each side. Remove from the heat and cut in half.
6. To serve, place the wrap halves on two serving plates. Top with the lettuce, tomato, carrot, spring onion, cheese and fish. Drizzle over the dressing and fold in half.