Fish tacos

A delicious meal that will WOW your guests!

Ingredients:

280g fresh cod fillets

1 egg

40g flour

1 tsp smoked paprika

1 tsp garlic salt

4 mini tortilla wraps

Shredded iceberg lettuce

1/2 tub beetroot salad (Tesco)

30g light mayonnaise

1/2 lemon, sliced

chopped fresh coriander

Method:

• Slice both cod fillets into 4 ‘fingers’. In a bowl, add flour, paprika & garlic salt and mix thoroughly. In another bowl whisk the egg. Coat each piece of fish in egg then the flour mixture, this will create a light batter. Put in the air fryer at 180 for 16 minutes, turning over half way through. Make sure fish isn’t touching each other or they’ll fall apart.

• Meanwhile, put your wraps folded in the toaster to create warm, soft taco shells.

• Once fish is ready, load your tacos up with lettuce, beetroot salad, drizzle mayo, 2 fish fillets per taco, squeeze lemon juice and some fresh coriander.

• Makes for 2 portions.

Nutritional Info:

Calories: 480

Protein: 36g

Carbs: 56.5g

Fat: 11.4g

Fibre: 4.6g