Crispy Tilapia Fish Burritos (Print Version)
# Ingredients:
→ Spicy Lime Crema
01 -
2 tablespoons mayonnaise
02 -
¼ cup sour cream, divided
03 -
½ medium lime, juiced
04 -
2 teaspoons hot sauce
05 -
1 clove garlic, crushed
06 -
¼ teaspoon salt
→ Chimichurri Slaw
07 -
1½ cups shredded cabbage
08 -
1 medium avocado, cubed
09 -
2 tablespoons red onion
10 -
2 tablespoons chopped cilantro
11 -
½ lime, juiced
12 -
¼ teaspoon salt
13 -
3 tablespoons chimichurri sauce
→ Main Ingredients
14 -
2 Breaded Crunchy Tilapia Fillets
15 -
2 large flour tortillas
16 -
½ cup shredded cheddar cheese
# Instructions:
01 -
Reserve 2 tablespoons sour cream. Mix remaining crema ingredients in a bowl until combined. Transfer to squeeze bottle and refrigerate.
02 -
Combine shredded cabbage, avocado, onion, cilantro, lime juice, salt, and chimichurri sauce in bowl. Mix gently.
03 -
Place frozen tilapia on foil-lined baking sheet sprayed with cooking spray. Spray fish lightly with oil and bake according to package directions.
04 -
Warm and slightly char tortillas over flame on both sides to make pliable and enhance flavor.
05 -
Spread tortillas with sour cream. Layer with slaw, fish, cheese, and crema. Fold sides in, then bottom up and roll to enclose filling.
# Notes:
01 -
Best served fresh as fish won't stay crispy
02 -
Can substitute queso fresco or cotija for cheddar
03 -
Can be made mild by omitting hot sauce
04 -
Can be made as tacos using corn tortillas