Ingredients

• 400g firm white fish, no skin (eg Hoki)
• 2 tsp olive oil
• 1 Tbsp Cajun Spice
• ½ Avocado
• 1 Corn Cob
• 1 Tomato
• 1 Lime
• Small bunch coriander leaves (washed well)
• 1Tbsp Plain/Greek Yoghurt
• 1 Tsp hot sauce
• 6 Corn Mountain Bread / Thin Wraps
• Pinch salt

Instructions

1. Cut fish into finger sized strips.
2. In a medium frypan, on medium heat, gently fry 100g of the fish with 1 tsp oil. Once cooked, set aside on a plate as the kids portion – without Cajun spice. This should take 2 minutes.
3. In a large bowl, combine the remaining fish and Cajun Spice, mix with hands to coat the fish. Gently fry the fish for 2 minutes in 1 tsp olive oil when step 1 is complete.
4. To make the salsa, add the corn kernels, tomato, lime juice and coriander leaves to a food processer and chop on high for 2 minutes.
5. In a separate small bowl, combine the yoghurt and hot sauce. Check to see it is hot enough.
6. Fold the mountain bread in half, place a small bowl over to use as a guide to cut into circles for soft shell tacos.
7. Dice the avocado and sprinkle with salt
8. To serve, layer; wrap, salsa, avocado, fish and hot sauce. (omit hot sauce and Cajun spice for the kids).