Ingredients

• 600g skinless white fish fillets, cut into strips
• 75g plain flour
• 1 tsp smoked paprika
• 1 egg, beaten
• 100g breadcrumbs
• 2 tbsp vegetable oil
• 8 small flour tortillas
• 300g crunchy coleslaw mix
• 4 tbsp mayonnaise
• 2 tbsp natural yoghurt
• 1 lime
• 1 tsp sweet chilli sauce
• Fresh coriander, optional
• Salt and black pepper

Method

1. Heat the oven to 200°C fan / 220°C / gas 7. Line a baking tray.
2. Mix the flour with the paprika, salt and pepper. Dip each fish strip into the flour, then the beaten egg, then the breadcrumbs.
3. Place the fish on the tray, drizzle or brush with oil and bake for 15-18 minutes, turning once, until crisp and cooked through.
4. Mix the mayonnaise, yoghurt, sweet chilli sauce, finely grated lime zest and half the lime juice. Add 2 tablespoons to the coleslaw and toss.
5. Warm the tortillas for the final 2 minutes of cooking, wrapped in foil or in a dry frying pan.
6. Fill each tortilla with slaw and crispy fish. Drizzle over the remaining sauce and finish with lime wedges and coriander, if using.