Mexican fish wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- finely grated zest and juice of 1 lime
- 700g skinless white fishfillet, cut into strips
- 2 egg whitesbeaten with a fork
- 100g coarse fresh breadcrumb
- 4 squirts oilspray
- 200g pot tzatziki
- 8 small, soft flour tortillas
- small wedge iceberg lettuceor white cabbage, shredded
Nutrition: per serving
- kcal576
- fat6glow
- saturates2g
- carbs88g
- sugars4g
- fibre4g
- protein47g
- salt2.14g
Method
step 1
Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
step 2
Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.
