Tilapia Fish Tacos Wraps (Print Version)
# Ingredients:
→ Zesty Lime Sauce
01 -
½ medium lime, squeezed for juice
02 -
2 tablespoons mayo
03 -
¼ teaspoon sea salt
04 -
2 teaspoons your favorite spicy hot sauce
05 -
1 clove garlic, minced or pressed
06 -
¼ cup sour cream, split for later use
→ Fresh Slaw Mix
07 -
2 tablespoons finely chopped cilantro leaves
08 -
1½ cups finely shredded cabbage
09 -
½ lime, squeezed for juice
10 -
2 tablespoons diced red onion
11 -
3 tablespoons pre-made chimichurri
12 -
¼ teaspoon salt to taste
13 -
1 medium avocado, diced
→ Core Ingredients
14 -
2 giant flour tortillas
15 -
2 crunchy breaded tilapia fillets
16 -
½ cup grated cheddar cheese
# Instructions:
01 -
Keep 2 tablespoons of sour cream aside. Thoroughly combine the rest of the sauce ingredients in one bowl. Pour into a small squeeze bottle and chill.
02 -
In a bowl, gently toss cabbage, cilantro, onion, avocado, lime juice, salt, and the chimichurri sauce until combined.
03 -
Place the frozen tilapia on a foil-lined baking tray sprayed lightly with oil. Spray the tops of the fillets too, then bake following the package directions.
04 -
Briefly warm the tortillas over an open flame on both sides. This softens them and boosts flavor.
05 -
Spread the tortillas with the sour cream you set aside earlier. Add a layer of slaw, then a fish fillet, some shredded cheddar, and drizzle with the lime sauce. Fold the two sides inward, then roll up tightly.
# Notes:
01 -
Fish gets soggy fast, so eat it fresh.
02 -
Swap cheddar for cotija or queso fresco if you want.
03 -
To tone down the spice, just ditch the hot sauce.
04 -
Swap tortillas for corn shells to turn it into tacos.