Homemade white fish tacos with light coleslaw

Slice the 100 g of red cabbage very thinly with a knife. Put it in a bowl with the 60 g of shredded carrots.

Add 40 g of Greek yogurt, 1 tsp of lemon juice, the pinch of salt and the pinch of pepper. Mix well and keep it in the fridge.

In a second bowl, mix the remaining 20 g of Greek yogurt with 1 tsp of lemon juice. Set aside.

Cut the 240 g of pollock into thick strips about 2 cm wide. Coat them with the paprika and a little salt.

Heat the olive oil in the skillet over medium-high heat. Cook the strips 2 to 3 min per side, until the flesh is opaque and flakes apart. Move them to the plate.

In the empty skillet, warm each tortilla 30 seconds per side over medium heat. Use tongs or a spatula to flip them gently.

Spread the yogurt sauce over the 4 tortillas. Add the flaked fish, then the coleslaw, and fold.