Receta Week-end 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.
- 2 cups coleslaw mix
- 2 T sliced green onions
- 1/8 t pepper
- 1/4 cup coleslaw dressing (I like Marzetti Salad Dressing)
- 4 T cornbread muffin mix
- 1 t Creole seasoning
- 1/2 lb. haddock fillets or fillets of your choice*
- 2 T oil
- 4 flour tortillas
- lemon wedges
toppings and dressing of your choice.
In a small bowl combine coleslaw mix, onion, and pepper. Stir in coleslaw dressing. Cover and refrigerate 30 minutes. 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. In a small skillet, cook fish in hot oil over medium heat for 6-8 minutes or until lightly browned on each side and fish flakes easily with a fork. Spoon coleslaw mixture onto tortillas; top with fish, squeeze fresh lemon juice over all and roll-up. Enjoy~
*catfish fillets or orange roughy fillets can be used in place of the haddock fillets*