Tilapia Fish Crispy Wraps (Print Version)
# Ingredients:
→ Zesty Lime Sauce
01 -
2 teaspoons hot sauce
02 -
½ medium lime, juiced
03 -
¼ teaspoon salt
04 -
¼ cup sour cream, divided
05 -
1 clove garlic, crushed
06 -
2 tablespoons mayonnaise
→ Cabbage Chimichurri Mix
07 -
3 tablespoons chimichurri sauce
08 -
2 tablespoons chopped cilantro
09 -
1½ cups shredded cabbage
10 -
2 tablespoons red onion
11 -
½ lime, juiced
12 -
¼ teaspoon salt
13 -
1 medium avocado, cubed
→ Base Ingredients
14 -
2 large flour tortillas
15 -
½ cup shredded cheddar cheese
16 -
2 Breaded Crunchy Tilapia Fillets
# Instructions:
01 -
Mix all the sauce components (except 2 tablespoons of the sour cream) in a bowl until smooth. Pour into a squeezable bottle and stick in the fridge.
02 -
In a bowl, gently blend the cabbage, avocado chunks, onion, cilantro, chimichurri sauce, lime juice, and salt.
03 -
On a foil-lined tray sprayed lightly with oil, lay out the frozen fillets. Give them a light spritz of oil on top and bake them as per the instructions on the box.
04 -
Over an open flame on the stovetop, warm the tortillas one at a time, flipping to get both sides soft and flavorful.
05 -
Smear sour cream over the tortillas, then start layering with slaw, cooked fish, a sprinkle of cheese, and a drizzle of the sauce. Fold the sides inward, roll it from the bottom, and tuck everything neatly.
# Notes:
01 -
Tastes best fresh, as the crispy fish can get soggy.
02 -
Swap in cotija or queso fresco if cheddar isn't your thing.
03 -
Skip the hot sauce for a mild version.
04 -
You can switch to small corn tortillas and serve as tacos.