Avocado
Crunchy Fish and Creamy Coleslaw Wraps
- Makes 6 fish stick wraps
Author Notes
Fish tacos are all the rage, but we've done one better…we've got a fish taco all wrapped up in a tortilla! Sole is breaded and baked, a quick and tangy cabbage slaw is whipped up and all are wrapped up in a tortilla along with juicy tomatoes and creamy avocado. Tacos have nothing on this scrumptious sole'n'slaw sandwich! —bitememore
What You'll Need
Ingredients
- Baked Fish Sticks
-
1 cup
dry bread crumbs
-
1 cup
panko (Japanese) breadcrumbs
-
2 tablespoons
olive oil
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2 tablespoons
grated lemon zest
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½ teaspoons
dried thyme
-
½ teaspoons
dried oregano
-
½ teaspoons
kosher salt
-
¼ teaspoons
freshly ground black pepper
-
¼ cups
flour
-
¼ teaspoons
kosher salt
-
¼ teaspoons
freshly ground black pepper
-
2
egg, lightly beaten
-
1½ pounds
sole fillets, sliced into strips
- Creamy Coleslaw
-
½ cups
mayonnaise
-
½ cups
sour cream
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2 tablespoons
cider vinegar
-
1 tablespoon
honey
-
1 tablespoon
fresh lime juice
-
½ teaspoons
Sriracha sauce
-
½ teaspoons
kosher salt
-
4 cups
shredded cabbage
-
¼ cups
chopped Italian flat leaf parsley
-
6 (10-inch)
flour tortilla wraps
-
tomatoes, sliced
-
avocado, sliced
Directions
- Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.
- For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.
- To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.
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