• 4 x 4 oz fillet of lemon sole, skinned
  • 4 flour tortilla wraps
  • 1 head of lettuce
  • 1 tomato, chopped
  • half a cucumber
  • 3 radishes finely sliced and pickled in half a cup of white vinegar, half a cup of sugar and a pinch of salt
  • 2 oz sour cream
  • a pinch of taco seasoning


  • Flour, egg and breadcrumb the lemon sole and deep fry for four minutes until golden brown.
  • Mix the sour cream and taco seasoning together.
  • Warm the tortilla wrap in the oven or microwave for 10 seconds.
  • Spread sour cream on top and add lettuce, pickled cucumber and radish.
  • Top with lemon sole fillets and roll up tightly.
  • Cut in half and enjoy.