Cajun Fish Wraps with Beet and Cabbage Salad, Avocado Salsa and Chipotle Mayo

Steps

1. oven to 200°C (to warm tortilla wraps). Alternatively, use microwave.
2. Place seasoned flour in a shallow bowl with Cajun spice mix. Pat fish dry with paper towels and remove any remaining scales or bones. Toss fish in Cajun flour to coat.
3. Toss avocado and tomatoes with a drizzle of extra-virgin olive oil and lemon juice in a medium bowl. Season to taste with salt and pepper. In a small bowl, mix chipotle sauce and mayonnaise. In a medium bowl, toss all beet and cabbage salad ingredients together.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook fish for 1–2 minutes each side, or until just cooked through.
5. Wrap stack of wraps in foil and warm in oven for 5 minutes. Alternatively, wrap in cling film and microwave on high for 30 seconds to 1 minute.
6. Place all ingredients in middle of the table for everyone to help themselves. Fill wraps with some fish, salsa, salad and a dollop of chipotle mayo. Roll up and enjoy!