Ingredients

• 500g white fish fillets, such as cod or haddock, cut into strips
• 75g plain flour
• 2 eggs, beaten
• 100g breadcrumbs
• 1 tsp paprika
• 8 small tortillas
• 200g ready-made coleslaw or shredded cabbage
• 4 tbsp mayonnaise
• 1 tbsp sweet chilli sauce
• 1 lime, cut into wedges
• A small handful of coriander, optional
• Oil, for shallow frying

Method

1. Season the fish strips. Put the flour on one plate, the beaten eggs in a bowl and the breadcrumbs mixed with paprika on another plate.
2. Coat the fish in flour, then egg, then breadcrumbs.
3. Heat a shallow layer of oil in a frying pan and cook the fish for 2-3 minutes on each side until crisp, golden and cooked through. Drain on kitchen paper.
4. Mix the mayonnaise with the sweet chilli sauce to make a quick taco sauce.
5. Warm the tortillas according to the packet instructions.
6. Fill each tortilla with slaw, crispy fish and a drizzle of sauce. Add coriander if you like and serve with lime wedges.