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Home Recipes
Dinner

Crispy Oven Baked Fish Wraps

Here’s another take on a taco, but this one uses crunchy Japanese panko crumbs. Thinly sliced Granny Smith apple adds tartness to a slaw-like topping.

Ingredients :

    1 cup panko
    1 tablespoon extra-virgin olive oil
    Kosher salt and freshly ground pepper
    1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips
    6 tablespoons mayonnaise
    1 tablespoon distilled white vinegar
    3 cups coleslaw mix
    ½ small green apple, cored and cut into matchsticks
    8 flour tortillas (each 6 inches), warmed
    Tender herbs, such as cilantro and dill, and lime wedges, for serving

Direction :

    Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
    Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
    In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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