White and green bean tortillas with crispy fish and corn and tomato salsa

Serves: 4

Time to make: 30 mins

Ingredients

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800g firm white fish (we used gurnard)

spray olive oil

300g can cannellini beans

1 teaspoon dried cumin

1 teaspoon paprika

2 teaspoons lemon juice

1 tablespoon olive oil

4 large tomatoes, chopped

½ can whole kernel corn, drained or 1 fresh cob, kernels sliced off the cob

2 tablespoons red wine vinegar

fresh mint or basil

dried chilli flakes to taste

250g green beans, frozen or fresh

8 flour tortillas

1 avocado, sliced

1 bag mixed salad greens

sour cream to garnish

Instructions

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1 Combine the cannellini beans with the cumin, lemon juice, olive oil and paprika. Stir together and roughly mash with a fork. Set aside.

2 Combine the tomatoes, corn, fresh herbs, wine vinegar and chilli flakes to make the salsa. (Feel free to add other ingredients like red pepper and red or spring onion. If you don’t have the herbs, just leave them out.) Taste, adjust and set aside.

3 Spray a large pan with olive oil and bring to a high heat. Cook the fish until just done, turning once.

4 Heat the tortillas as per the packet instructions, and microwave the frozen beans.

5 Put all the ingredients including the salad, sour cream and avocado on the table and let everyone help themselves.

HFG tip

This recipe provides 41% of your daily fibre requirement.

Nutrition Info (per serve)

Calories 752 cal

Kilojoules 3157 kJ

Protein 56.5 g

Total fat 27.5 g

Saturated fat 5.2 g

Carbohydrates 70.8 g

Sugar 9.2 g

Dietary fibre 12.4 g

Sodium 517 mg

Calcium 155 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.