Crispy Baked Barramundi Tacos with avocado, lemon & sriracha.

Serves 4

Ingredients:
4 fillets barramundi or firm, white fish
1 egg, scrambled
flour for dusting
3/4 cup breadcrumbs (Tip: try the Coles brand, they are wholegrain, or gluten free if required)
4 wholegrain wraps
Shredded red cabbage
2 large handfuls baby spinach leaves
1 avocado, sliced
Lemon wedges

Method:
Preheat oven to 180 degrees Celsius. 
Dip fish fillets into flour, dust off excess, then coat in the egg. Shake off excess egg, then press into the breadcrumbs. Spray with olive oil, place on lined baking tray, season and bake, about 20-30 minutes, until golden brown.
Whilst the fish is baking, thinly shred the cabbage and mix with the baby spinach leaves.
On each wrap, place fish, salad mix, avocado. Squeeze over the lemon juice and add spice with chilli flakes or sriracha. Serve with leftover salad on the side.