Fish tacos

Serves 3 to 4 appetite depending

1 pkt 8 taco boats wholemeal
1/2 white cabbage, finely sliced
1 Avocado cubed
3 large tomatoes, sliced and cubed
1 lemon, cut into wedges
750g white fish
2 tsps cumin
2 tsps cayenne pepper
25g butter
Olive oil
1 red onion, thinly sliced
4 baby carrots, grated

Yoghurt sauce

1 lemon, zest and juice
300g greek yoghurt
2 tsps onion powder
2 tsps garlic powder
Black pepper

Mix all together, add a little milk if too thick.

Preheat the oven to 180°c
On a tray lined with baking paper, place the fish and drizzle with olive oil.
Add the cumin and cayenne pepper
Place a knob of butter on top.
Bake for 15 minutes, remove from the oven and allow to cool slightly. Flake.
Microwave the tortilla boats for 1 minute.
Place the shredded cabbage in the bottom and add a tablespoon of the dressing.
Add the red onion, avocado, carrot, tomatoes and more dressing.
Add the flaked fish and a wedge of lemon.

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