375g (13oz) white fish fillets, such as plaice, cod or pollock, cut into finger-size strips
Oil to brush
50g (2oz) rocket leaves
1 avocado, cut into strips
1 red pepper, deseeded and cut into strips
4 flour tortillas
Directions
Step 1
In a bowl, mix together the lime zest and juice, yogurt, chives and some seasoning. Set aside.
Step 2
Preheat grill to high. In a medium bowl, mix together the polenta, cajun spice and a little seasoning. Add the fish and coat in the polenta mixture. Brush a baking tray with some oil and arrange the coated fish on the tray. Grill for 3-5 min until cooked through.
Step 3
Divide the fish, rocket, avocado and pepper equally into four, putting the ingredients in one quarter of each tortilla. Drizzle over the yogurt dressing, then fold each tortilla into quarters to make a pocket. Serve immediately with a dressed green salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
