Crispy Fish Burritos (Print Version)
# Ingredients:
01 -
2 tablespoons mayonnaise.
02 -
1/4 cup sour cream.
03 -
1 fresh lime.
04 -
2 teaspoons hot sauce.
05 -
1 fresh garlic clove.
06 -
1/4 teaspoon salt.
07 -
1 1/2 cups fresh cabbage.
08 -
1 ripe avocado.
09 -
2 tablespoons diced red onion.
10 -
2 tablespoons fresh cilantro.
11 -
3 tablespoons homemade chimichurri.
12 -
2 frozen breaded tilapia fillets.
13 -
2 large fresh flour tortillas.
14 -
1/2 cup cheddar cheese.
# Instructions:
01 -
Mix up the chimichurri first. You can make a smaller batch or use extra later for grilled meats.
02 -
Keep some sour cream for tortillas. Mix mayo, remaining sour cream, lime juice, hot sauce, garlic, and salt. Put in squeeze bottle and chill.
03 -
Cut up cabbage, avocado, onion and cilantro. Add lime juice, salt and chimichurri. Toss everything together gently.
04 -
Cover baking sheet with foil and spray with oil. Put frozen fish on sheet, spray lightly with oil, and bake as directed. Can also grill or fry if preferred.
05 -
Heat tortillas over flame until soft. Spread sour cream, add slaw, fish, cheese, sauce and salsa. Fold sides in, roll up from bottom.
# Notes:
01 -
Skip rice in burritos - serve it on the side if wanted.
02 -
Try cotija or queso fresco instead of cheddar.
03 -
Can make tacos using corn tortillas instead.
04 -
Best eaten fresh - doesn't keep or freeze well.