Wrap with cod, kidney beans and tomato salsa

Name: wrap with cod, kidney beans and tomato salsa
Total time: 25 min
Yield: 4
Ingredients: 400 gram cod fillet; 2 teaspoon taco herbs; 1 look kidney beans; 3 tablespoon sunflower oil; 4 tortilla wrap; 125 milliliters sour cream; 200 gram iceberg lettuce; 1 little pot salsa sauce; 1 little pot guacamole

Ingredients

400 gram cod fillet
2 teaspoon taco herbs
1 look kidney beans
3 tablespoon sunflower oil
4 tortilla wrap

125 milliliters sour cream
200 gram iceberg lettuce
1 little pot salsa sauce
1 little pot guacamole

Directions

Sprinkle the cod fillet with the herbs. Heat the beans without cooking and drain.
Heat the oil in a frying pan and fry the fish cubes on one side until lightly browned. Carefully fold them with a spatula and fry the other side until light brown.
Roast the wraps in a dry, hot frying pan. Brush them on one side with sour cream. Divide the iceberg lettuce and lay the fish on it.
Roll up to a wrap and brush the top with the salsa. Serve with the rest of the salsa, the beans and the guacamole.