Spicy Mexican Fish Wraps

Serves	4
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Fish, Wheat
Meal type	Lunch, Main Dish, Snack
Misc	Serve Hot
Occasion	Barbecue, Casual Party, Easter
Region	Mexican
By author	Karen S Burns-Booth

Lightly spiced and low-calorie fish wraps, perfect for a light family lunch or supper, and easy to cook. These fish wraps will appeal to the children, as well as adults and any white fish can be used, such as haddock, coley, cod, pollack or whiting.

Ingredients

4 hake fillets (skinned and boned)
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 to 8 sprays of low-fat oil
4 flour tortilla wraps
salad leaves
4 tablespoons sour cream
2 tablespoons tomato salsa (hot or mild)
1 lemon, cut into quarters

Note

Lightly spiced and low-calorie fish wraps, perfect for a light family lunch or supper, and easy to cook. These fish wraps will appeal to the children, as well as adults. Any white fish can be used, such as haddock, coley, cod, pollack or whiting.

Directions

Step 1	Cut the hake fillets into chunky pieces and add the mixed spices, with your hands, mix the fish with the spices so all the pieces are covered.
Step 2	Spray a large wok with the low-fat spray oil and add the spiced fish pieces; cook over a medium heat, gently moving the fish around so it is cooked evenly.
Step 3	Just before the fish is cooked, which will take about 8 to 10 minutes, depending on the thickness of the pieces, warm the tortilla wraps in the microwave, or by placing them in a foil packet and placing in a warm oven. Mix the salsa with the sour cream and spoon it into a small serving bowl.
Step 4	Serve the fish with the warm wraps, the salad leaves, lemon wedges and the spicy sour cream dressing.