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PREP 20 minutes
TOTAL 30 minutes
Serves You will want 2 each
US | METRIC

INGREDIENTS

For the fish
  • 4 Fillets of pollock (or any thin white fish)
  • 2 tsps Fish seasoning (Dunns River is the best) Or you can use cajun
  • 50 ml Sweet chilli sauce
  • 2 big handfuls of fine breadcrumbs
  • 4 Small whole meal wraps
  • 1 Baby gem lettuce - sliced lengthways
For the guacamole
  • 1 Medium sized avocado - diced
  • ¼ Red onion - grated to a pulp
  • 1 tbsp Fresh coriander - chopped
  • 2 Cherry tomatoes
  • 1 Clove of garlic - grated
  • Juice of half a lime
  • Pinch of salt
  • ½ Red chilli - chopped fine
For the soured cream
  • 2 tbsps Soured cream
  • Juice of half a lime
  • A good wack of cracked black pepper
For the salsa
  • 2 Big tomatoes - chopped
  • 1 Red chilli - chopped
  • 1 tsp Balsamic vinegar
  • ½ Red onion - grated
  • Sprinkle of sugar
  • Pinch of salt
  • 1 tbsp Parsley - chopped
Fish Wraps

Fish Wraps

With all the trimmings!

Fish wraps with a kick served with tomato and chilli salsa, guacamole and soured cream with a kick of lime!

1) Place the fish fillets in a baking tray. Mix the sweet chilli sauce and fish seasoning together and smear all over the fish - then sprinkle over the breadcrumbs

2) Pop in a 180℃ oven for 8-10 mins

3) Whilst that’s cooking chopped up the ingredients for the salsa, mix well and set aside

4) Now the same for the guac - double check seasoning for the guac as some people like it more sour, more hot etc

5) You guessed it, now same for the soured cream! Set all three condiments aside

6) Slice up your lettuce and get that ready too

7) Take your fish out the oven and leave to rest for 2 mins whilst you heat up your wraps (you can toast them if you like) and get everything ready to assemble!

8) I’m not going to tell you how to assemble these wraps but I always put soured cream on the bottom, then lettuce, then fish, then the guac and salsa... that’s just me though!


ENJOY!

Fish Wraps

Fish Wraps

With all the trimmings!

Fish wraps with a kick served with tomato and chilli salsa, guacamole and soured cream with a kick of lime!

PREP 20 minutes
TOTAL 30 minutes
favorite
print
rate
Serves You will want 2 each
US | METRIC

INGREDIENTS

For the fish
  • 4 Fillets of pollock (or any thin white fish)
  • 2 tsps Fish seasoning (Dunns River is the best) Or you can use cajun
  • 50 ml Sweet chilli sauce
  • 2 big handfuls of fine breadcrumbs
  • 4 Small whole meal wraps
  • 1 Baby gem lettuce - sliced lengthways
For the guacamole
  • 1 Medium sized avocado - diced
  • ¼ Red onion - grated to a pulp
  • 1 tbsp Fresh coriander - chopped
  • 2 Cherry tomatoes
  • 1 Clove of garlic - grated
  • Juice of half a lime
  • Pinch of salt
  • ½ Red chilli - chopped fine
For the soured cream
  • 2 tbsps Soured cream
  • Juice of half a lime
  • A good wack of cracked black pepper
For the salsa
  • 2 Big tomatoes - chopped
  • 1 Red chilli - chopped
  • 1 tsp Balsamic vinegar
  • ½ Red onion - grated
  • Sprinkle of sugar
  • Pinch of salt
  • 1 tbsp Parsley - chopped

1) Place the fish fillets in a baking tray. Mix the sweet chilli sauce and fish seasoning together and smear all over the fish - then sprinkle over the breadcrumbs

2) Pop in a 180℃ oven for 8-10 mins

3) Whilst that’s cooking chopped up the ingredients for the salsa, mix well and set aside

4) Now the same for the guac - double check seasoning for the guac as some people like it more sour, more hot etc

5) You guessed it, now same for the soured cream! Set all three condiments aside

6) Slice up your lettuce and get that ready too

7) Take your fish out the oven and leave to rest for 2 mins whilst you heat up your wraps (you can toast them if you like) and get everything ready to assemble!

8) I’m not going to tell you how to assemble these wraps but I always put soured cream on the bottom, then lettuce, then fish, then the guac and salsa... that’s just me though!


ENJOY!