425g pkt Birds Eye Oven Bake
Original Crumb Fish Fillets
6 small flour tortillas, warmed
1/2 cup (130g) tomato salsa
3 cups (180g) finely shredded lettuce
2 tomatoes, seeded, chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh coriander, chopped
1 cup (120g) shredded reduced-fat tasty cheese
Light sour cream, to serve
Lime wedges, to serve
Cook the Birds Eye Oven Bake Fish Fillets following packet directions. Remove from oven and halve the fillets crossways.
Spread the tortillas with salsa. Fill with lettuce, tomato, onion and coriander. Top with fish pieces and sprinkle with cheese. Serve with sour cream and lime wedges.