Tilapia Crispy Fish Wraps (Print Version)
# Ingredients:
→ Zesty Lime Sauce
01 -
Quarter teaspoon of salt
02 -
A clove of garlic, minced
03 -
Two tablespoons of mayo
04 -
Juice from half a medium lime
05 -
Two teaspoons of your favorite hot sauce
06 -
Four tablespoons of sour cream, split in two
→ Fresh Slaw with Chimichurri
07 -
Three tablespoons of chimichurri
08 -
Juice from half a lime
09 -
Quarter teaspoon of salt
10 -
One medium avocado cut into cubes
11 -
Two tablespoons of chopped red onion
12 -
A handful of cilantro, roughly chopped (about two tablespoons)
13 -
One and a half cups of shredded cabbage
→ Core Ingredients
14 -
Two oversized tortillas made with flour
15 -
Half a cup of shredded cheddar
16 -
Two pieces of crispy breaded tilapia
# Instructions:
01 -
Hold onto two tablespoons of sour cream for later. Stir together everything else for the sauce in a bowl until smooth. Pop it into a squeeze bottle and chill.
02 -
Place the cabbage, avocado chunks, onion, cilantro, lime juice, salt, and chimichurri in a bowl. Gently stir until it’s all mixed up.
03 -
Set frozen fish on a foil-lined tray sprayed lightly with oil. Give the fish a spritz of cooking spray and follow the baking directions on the package.
04 -
Toast tortillas directly over an open flame for a few seconds on each side until warm and soft with a touch of char.
05 -
Spread the reserved sour cream on the tortillas. Add a layer of slaw, a piece of fish, some cheese, and a drizzle of sauce. Tuck the sides in, fold the bottom up, and roll it all up tight.
# Notes:
01 -
Eat right away so the fish keeps its crunch
02 -
Cheddar can be swapped out for queso fresco or cotija
03 -
Leave out the hot sauce for a milder option
04 -
Use small corn tortillas to make this into tacos