500g firm white fish fillets e.g. ling
1/4 cup plain flour
2 cups breadcrumbs, made from wholemeal bread
1 egg, lightly beaten
Olive oil spray
Wholemeal Lebanese bread or pita
2 cups iceberg lettuce, shredded
1 tomato, diced
1 cup corn kernels
½ cup tomato salsa
Reduced-fat grated cheese
Pre-heat the oven to 200°C. Line 2 baking trays with baking paper. Cut the fish into pieces approximately 10 x 3cm, removing any bones.
Coat each fish piece in flour, then egg, then breadcrumbs, pressing firmly. Place on the baking trays.
Spray well with olive oil and bake for 15-20 minutes until golden and cooked through.
Warm the wraps in the oven or microwave.
Assemble tacos with lettuce, tomato and corn. Top with fish, tomato salsa and grated cheese.
Use frozen crumbed fish and store-bought salsa if you’re in a hurry.