Ingredients
· 425 g fish fillets
· 6 flour tortillas
· 130 g tomato salsa
· 3 cups lettuce
· 2 tomatoes
· 2 tablespoons red onion
· 1 tablespoon coriander
· 1 cup reduced-fat cheese
· Light sour cream, to serve
· Lime wedges, to serve

Method
Cook the fish fillets by following packet directions. Remove from the oven and halve the fillets crossways. Spread the tortillas with salsa. Fill with finely shredded lettuce, tomato, onion and coriander. Top with fish pieces and sprinkle with cheese. Serve with sour cream and lime wedges.