Tilapia Burritos Crispy Fish (Print Version)
# Ingredients:
→ Zesty Lime Sauce
01 -
¼ teaspoon salt
02 -
½ medium lime, juiced
03 -
1 clove garlic, mashed
04 -
2 teaspoons hot sauce
05 -
2 tablespoons mayo
06 -
¼ cup sour cream, split
→ Crunchy Slaw
07 -
3 tablespoons chimichurri sauce
08 -
2 tablespoons chopped cilantro
09 -
¼ teaspoon salt
10 -
½ lime, juiced
11 -
2 tablespoons diced red onion
12 -
1½ cups finely shredded cabbage
13 -
1 medium avocado, diced into chunks
→ Core Ingredients
14 -
2 large flour tortillas
15 -
2 crispy tilapia fillets with breading
16 -
½ cup grated cheddar cheese
# Instructions:
01 -
Stir the mayo, garlic, lime juice, hot sauce, and salt together with most of the sour cream in a bowl. Chill in a squeeze bottle. Save 2 tablespoons of sour cream for later.
02 -
In a bowl, add cabbage, chimichurri sauce, diced avocado, lime juice, salt, cilantro, and onion. Gently toss everything together.
03 -
Lay frozen fish fillets on foil-lined baking tray sprayed with oil. Lightly mist the tops with oil spray. Bake as per package instructions.
04 -
Toast each side of the tortillas gently over a flame. This will make them bendable and bring out more flavor.
05 -
Smear the reserved sour cream on tortillas. Stack with slaw first, then fish, cheddar, and that lime sauce. Fold the sides, roll from the bottom up, and close it tight.
# Notes:
01 -
Fish is best fresh since crunchy texture won't last long.
02 -
Swap out cheddar for cotija or queso fresco if you'd like.
03 -
Skip the hot sauce if you prefer it less spicy.
04 -
Corn tortillas work great for tacos instead of burritos.