Crispy Fish Wraps (Print Version)
# Ingredients:
→ Zesty Lime Sauce
01 -
1 clove of garlic, minced
02 -
2 tablespoons mayo
03 -
¼ cup sour cream, split in half
04 -
Juice from ½ a lime
05 -
2 teaspoons of your favorite hot sauce
06 -
Pinch of salt, about ¼ teaspoon
→ Avocado Cabbage Blend
07 -
A medium avocado, chopped into cubes
08 -
1½ cups cabbage, shredded fine
09 -
2 tablespoons chopped cilantro leaves
10 -
3 tablespoons of chimichurri sauce
11 -
2 tablespoons diced red onion
12 -
1 squeeze of lime, about ½
13 -
¼ teaspoon salt, or to taste
→ Core Ingredients
14 -
2 large soft flour tortillas
15 -
2 crispy breaded tilapia fillets
16 -
½ cup sharp cheddar, shredded
# Instructions:
01 -
Save 2 tablespoons of sour cream for later. Stir together the rest of the sauce ingredients in a bowl, then pop it into a squeeze bottle and chill it in the fridge.
02 -
Gently mix avocado, cabbage, cilantro, onion, lime juice, chimichurri, and salt in a bowl so everything’s combined evenly.
03 -
Set your frozen tilapia fillets on a foil-covered baking tray. Give them a quick spritz of oil and cook them per the package instructions after spraying the foil lightly with cooking spray.
04 -
Over low flame, warm both sides of each tortilla until slightly charred and soft enough to roll.
05 -
Spread the reserved sour cream on tortillas. Pile on slaw first, followed by the fish, cheese, and zesty sauce. Fold sides inward, flip the bottom edge over the filling, and roll tightly.
# Notes:
01 -
Fish stays crispy if eaten right after making.
02 -
Swap cheddar out for cotija or queso fresco if you prefer.
03 -
Skip the hot sauce to tone down the spice.
04 -
Corn tortillas turn this into tacos if you want a different twist.