Crispy Fish Wrap with Carrot Slaw

★★★★★ 1 Review
Jammeez avatar
By Jane Manookin
from Salina, KS

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.

serves 2-4
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients

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

  • 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!
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