Cajun Blackened Fish Wraps with Mango Yoghurt and Shredded Salad

Steps

1. Preheat oven to 180°C. Preheat BBQ hot plate and grill to high (if using). Wrap stack of wraps in foil and heat in oven for about 15 minutes to warm through.
2. Finely shred lettuce; thinly slice cucumber; grate carrots. Set aside in a medium bowl.
3. Pat fish dry and remove any remaining scales or bones. Cut into 5cm pieces, place in a shallow bowl with Cajun spice mix and toss to coat. Season.
4. Heat a drizzle of oil in a large fry-pan on high heat and cook fish, in batches, for about 1 minute each side, until just cooked through. Add a little more oil in between batches if needed.
5. While fish cooks, mix yoghurt and mango coconut sauce together in a shallow bowl. Toss sweet chilli, mustard and olive oil through salad just before serving and season to taste.
6. To serve, place shredded salad, Cajun blackened fish, mango yoghurt and wraps in the centre of the table for everyone tp help themselves. To build a wrap, fill a wrap with salad then top with fish and a good dollop of mango yoghurt.