Tilapia Fish Tortilla Wrap (Print Version)
# Ingredients:
→ Lime Kick Sauce
01 -
¼ teaspoon salt
02 -
1 clove garlic, minced
03 -
2 teaspoons hot sauce
04 -
½ medium lime, squeezed
05 -
2 tablespoons mayo
06 -
¼ cup sour cream, split
→ Slaw with Chimichurri
07 -
2 tablespoons chopped red onion
08 -
3 tablespoons chimichurri dressing
09 -
½ lime, squeezed
10 -
¼ teaspoon salt
11 -
1 medium avocado, diced
12 -
1½ cups green cabbage, shredded
13 -
2 tablespoons fresh cilantro, chopped
→ Core Ingredients
14 -
½ cup grated cheddar
15 -
2 large tortillas (flour)
16 -
2 crunchy tilapia fillets, breaded
# Instructions:
01 -
Set aside 2 tablespoons of sour cream. Combine the rest of the sauce ingredients in a bowl. Once blended, pour into a bottle for easy use, then chill in the fridge.
02 -
In a bowl, mix cabbage, avocado chunks, onion, cilantro, lime juice, chimichurri, and salt together. Gently toss to coat.
03 -
Line a baking tray with foil and lightly spray with oil. Put the fish fillets, still frozen, on the tray. Add a light mist of oil and bake as per the instructions on the packaging.
04 -
Over a flame, warm up the tortillas until they're soft and slightly charred on both sides. This also enhances the taste.
05 -
Spread the reserved sour cream on the tortillas. Add layers of slaw, the cooked fish, grated cheese, and your lime sauce. Wrap by folding in the sides first, then roll tightly to secure.
# Notes:
01 -
Best enjoyed right after cooking since the fish won't stay crispy.
02 -
Cheddar can be swapped out for cotija or queso fresco.
03 -
Leave out the hot sauce for a less spicy option.
04 -
Switch to corn tortillas to make this into tacos.