Serves 4 Prep 20 mins Cooking 10 mins Per serving 547cals; 13g fat (4g saturated)

1 Sprinkle the lime zest and juice, paprika and cumin over the fish; season. Dip the fish into the egg, then coat with the breadcrumbs and place on a nonstick baking sheet. Drizzle with oil and grill for 2-3 mins. Turn, then grill for a further 2-3 mins, or until the fish is cooked and the breadcrumbs are golden and crispy.

2 Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of lettuce on the top two-thirds of a tortilla, put 3-4 fish pieces on top, then add sliced onion. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling. Serve with the guacamole, soured cream and salsa.