Serves 4

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.