For the Haddock

• 150 g Onion
• 15 g Smoked paprika
• 15 g Chilli powder
• 40 g Olive oil

Rub paste into Haddock, marinade then bake for 5-6 minutes (180)

For the pickled red cabbage

Finely shred, scrunch together and leave to pickle

• 580 g Red cabbage
• 10 g Salt
• 40 g Sugar
• 100g Vinegar White

For the pineapple salsa

Finley dice:

• 80 g Pineapple
• 150 g Red onion
• 5 g Red chilli
• 20 g Coriander (Small handful)

To assemble

• 12 inch Wrap x 10
• 1 x Haddock All spiced
• All Pineapple salsa
• 200 g Iceberg Fineley shredded
• 200 g Pickled red cabbage
• 150 g Jalapenos
• 100 g Sour cream
• 200 g Avocado Thinly sliced
• 10 g Coriander