2 x wholegrain tortilla wraps (gluten free if desired)
Use a mandoline to slice the sweetheart cabbage into think strips (if you don’t have one use a knife, but I really recommend getting one! This is the one I have.
Then use the mandoline to thinly slice the red onion.
Scoop out the avocado then slice lengthways.
Now to make the mayonnaise. Dice the sun-dried tomatoes and place into a bowl with the mayonnaise. Add in the hot paprika, then squeeze over the juice of half a lemon, and add some freshly ground pepper. Give this a good stir so it is all thoroughly combined together.
Next place a frying pan on a medium heat with a small amount of rapeseed oil in. Fry the cod chunks on both sides until just starting to brown (about 2 minutes each side).
Warm up you tortillas in a frying pan. Then place on a board and slice in half, so you have four half circles.
Now for the assembly! Dollop the sun-dried tomato mayonnaise on first and spread into a thick line down the middle of each. Next evenly distribute your cod chunks across the four tacos, then do the same with your avocado, then the cabbage, then the red onion. You can squeeze a bit more lemon juice over if you fancy! Wrap and enjoy.