Crispy Fish Wrap with Carrot Slaw

Jane Manookin


Around Easter, I was looking for healthy alternatives and ways to incorporate more veggies and fish into my diet. I had a plethora of hard boiled eggs in my fridge, a bag of fish fillets in my freezer, and a new Fry Daddy to play with. I prefer my slaw more savory than sweet. The celery salt came later, and I can't live without it any more.


★★★★★ 1 vote

15 Min
15 Min
Deep Fry


  • 2 large
    white fish fillet (i use parmesan crusted tilapia)
  • 1 large
    carrot, shredded
  • 1 c
    cabbage, shredded
  • 2 Tbsp
    sweet onion, slivered
  • 1/4 c
  • 2 Tbsp
    white vinegar
  • ·
    black pepper
  • ·
    celery salt
  • 2
    hard boiled eggs
  • 2 large
    tortillas, flour (or flavored wraps of your choice)

How to Make Crispy Fish Wrap with Carrot Slaw


  1. Mix carrots, cabbage, and onion in a small bowl.
  2. Mix mayo, vinegar, and pepper in another bowl. (steps 1 and 2 can be combined if you're certain to use all the slaw. I usually have some left over, and it doesn't keep well in the fridge, so I separate the dry and wet ingredients.)
  3. Chop egg.
  4. Cook fish fillets. I deep fry them, and it takes less than 5 minutes. You can bake them, which takes about 15 minutes, but is healthier and tastes just as good.
  5. Warm tortillas after fish is cooked and JUST before assembling wraps.
  6. Working quickly, cut fillets in half lengthwise and lay across the middle of each tortilla. Spoon slaw over the fish, drizzle generously with sauce, top with egg, and sprinkle with celery salt. Wrap tightly and cut in half.
  7. Enjoy!

Printable Recipe Card

About Crispy Fish Wrap with Carrot Slaw

Course/Dish: Fish, Sandwiches
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic, Dairy Free, Soy Free
Other Tags: Quick & Easy, Healthy

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