For the lime mayo

  • 1 medium egg yolk
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 1-2 tbsp lime juice
  • 125ml light olive oil

For the filling

  • 1 small red onion, peeled and thinly sliced
  • 2 limes
  • 250g skinless and boneless cod fillets, cut into thin strips
  • 50g coconut flour
  • 2 medium eggs, lightly beaten
  • 1 tbsp coconut oil, for frying
  • 4 gluten-free tortilla wraps
  • 1 avocado, peeled, destoned and thinly sliced
  • 335g cherry tomatoes, quartered
  • 120g rocket


  1. 1

    To make the mayo, place the egg yolk, mustard and garlic in a jug and blend together with a stick blender. Add 1 tbsp lime juice and some seasoning, and blend again. Continue to blend and add the oil slowly, a little at a time. If it becomes too thick, add a few tbsp of water or some more lime juice to thin it out. Set aside.

  2. 2

    Place the onion in a small bowl and add the juice of one lime. Set to one side while you make the fish fingers.

  3. 3

    Dust the fish in the coconut flour, then dip into the egg, then dust again with coconut flour. Heat a large, non-stick frying pan over a medium heat, add the coconut oil and, once it's melted, cook the fish on all sides until golden and just cooked through.

  4. 4

    Spread 1-2 tbsp of mayo on each wrap, then divide the fish fingers among them. Top with the onion, avocado slices, a few cherry tomato quarters and a handful of rocket, then roll up each wrap. Serve with the remaining rocket, tomatoes and lime, cut into quarters, on the side.

Nutritional Details

Each serving provides
  • Energy 2587kj 618kcal 31%
  • Fat 44.0g 63%
  • Saturates 11.0g 55%
  • Sugars 7.8g 9%
  • Salt 0.89g 15%

% of the Reference Intakes

Typical values per 100g: Energy 708kj/169kcal

Each serving provides

24.6g carbohydrate 14.3g fibre 22.8g protein Two of your 5 a day

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