1 large avocado
1/2 cup extra-light sour cream
2 lemons, cut into wedges
olive oil spray
2 small aucchini, cut in strips
1 red capsicum, cut in strips
1 green capsicum, cut in strips
1 red onion, cut into thin wedges
500g small white fish fillets
3 teaspoons alt-reduced lemon pepper
8 light flour tortillas
Step 1Mash avocado flesh. Add sour cream and 1 tablespoon lemon juice from 4 lemon wedges. Stir until well combined. Transfer guacomole to a bowl and cover until required.
Step 2Heat a large non-stick frying pan over medium heat. Spray vegetables with oil. Cook half the vegetables for 2–3 minutes on each side or until golden and tender. Transfer to a large plate and cover. Cook remaining vegetables and cover.
Step 3Sprinkle both sides of fish fillets with lemon pepper. Spray frying pan with oil. Add half the fillets and cook 2 minutes on each side or until golden and cooked through. Transfer to a plate and cover. Cook remaining fish fillets.
Step 4Heat tortillas following packet instructions. Top warm tortillas with cooked vegetables, fish and guacamole, then fold over. Serve with lemon wedges.
Make it gluten free: Check light sour cream is gluten free and use gluten-free tortillas.
