June 6, 2014

Fish Wraps

On the Menu Today~
Fish Wraps

This recipe couldn't get any easier!
You can add any of your favorite toppings such as:
cherry tomatoes, diced red onion, or sliced avocado.
Top with your favorite dressing or
squeeze on some fresh lemon juice.

Fish Wraps

  • 2 cups coleslaw mix
  • 2 tablespoons sliced green onions
  • 1/8 teaspoon pepper
  • 1/4 cup coleslaw dressing (Marzetti)
  • 1/2 cup cornbread muffin mix
  • 1 teaspoon creole seasoning
  • 1/2 pound haddock fillets or fillets of your choice*
  • 2 tablespoons oil
  • 4 flour tortillas
  • toppings and dressing of your choice
Cooking Directions
  1. In a small bowl combine coleslaw mix, onion, and pepper. Stir in coleslaw dressing. Cover and refrigerate 15 minutes.
  2. In a resealable plastic bag, combine cornbread muffin mix and Creole seasoning. Cut fish fillets into 2-inch pieces. Add fish to baggie and toss to coat.
  3. In a small skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until lightly browned on each side and fish flakes easily with a fork. Drain on paper towels.
  4. Spoon coleslaw mixture onto tortillas; top with fish, squeeze fresh lemon juice over all or drizzle with dressing of your choice and roll-up.
Fish, Wraps

*catfish fillets or orange roughy fillets can be used in place of the haddock fillets*

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