Fish in a Blanket

Lynda Hayes


This dish was created out of compromise. My husband is not a fish lover, but he loves burritos and tacos. I love fish, so I disguised it in a corn tortilla with plenty of seasoning I knew he would like. Instead of baked, fried or cajun fish, I decided to pan cook with some good seasonings and present the little blanket of joy on a plate to him.
Enough said,nothing was left. He must have liked this one.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


20 Min


1 large
avocado, seeded and diced
1/2 medium
red onion, chopped
1 small
lemon & a lime, 1/2 juiced, 1/2 cut into wedges
1/2 tsp
garlic powder
1 tsp
sea salt & pepper
pollock filets, cleaned
1 medium
tomato, chopped
green onions, chopped
evoo for pan
corn tortillas
crystal hot sauce


2 tsp
chili powder
2 tsp
garlic powder
2 tsp
onion powder
1 tsp
oregano, dried
1 Tbsp
creole seasoning
2 tsp
coarse sea salt
2 tsp
black pepper
1 tsp
cayenne pepper
2 tsp
1 tsp
red pepper flakes
2 tsp
granulated garlic


fresh chopped tomato
shredded lettuce
mexican blend shredded cheese
sour cream

Directions Step-By-Step

Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
Put seasoning mix together and put onto a dish large enough to bread fish fillets.
Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion.

You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!

About this Recipe

Course/Dish: Fish
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy