1/4 red cabbage, finely shredded
Juice of 2 limes
4 white fleshed fish fillets
1 tsp paprika
4 Mexican tortillas
1 avocado, flesh cubed
1/4 cup fresh coriander leaves
1 Place shredded cabbage in a bowl, sprinkle with lime juice, season and toss well.
2 Season fish fillets then dust lightly with paprika. Heat a little oil in a nonstick frying pan and cook fish for 2 to 3 minutes on each side or until cooked through.
3 Place one tortilla at a time in a dry, hot pan for 1 minute on each side, to warm.
4 Spoon some cabbage onto tortillas and top each with a fillet of fish. Fold in half to serve topped with some avocado and coriander.