500g cod fillets (skinless), cut into bite size chunks
2 avocados, sliced
1 baby gem lettuce, thinly sliced
4 radish, thinly sliced
1 red chilli, thinly sliced
75g natural yoghurt
Lime wedges and coriander for serving
Put the cod into a bowl with the curry paste and stir together.
Heat the oven to 220°C / 200°C fan. Spray a roasting tray with Frylight and heat until the Frylight goes clear. Add the cod chunks to the roasting tray, spray again with Frylight and bake for 8-10 minutes until the cod is cooked through.
While the cod is cooking, heat a dry frying pan over a medium heat and put the wraps into the pan one by one for 20 seconds on each side to soften and warm up.
Make the yoghurt dressing by squeezing ½ lime into the yoghurt with a pinch of salt and mix.
Once the fish is cooked you can build the tacos. Put a few cod chunks on top of each wrap, add some avocado, lettuce, radish and chilli. Drizzle over the yoghurt dressing and serve with extra lime wedges and coriander.