Description
Crispy Parmesan Fish Taco Wraps are crunchy, cheesy wraps filled with seasoned crispy fish, fresh vegetables, and creamy taco sauce wrapped in warm tortillas for a delicious handheld meal.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or haddock), cut into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- Fresh cilantro for garnish
Instructions
- Season fish strips with salt, black pepper, paprika, and garlic powder.
- Prepare three bowls with flour, beaten eggs, and a mixture of panko breadcrumbs and parmesan cheese.
- Dredge fish in flour, dip into eggs, then coat with the parmesan breadcrumb mixture.
- Heat olive oil in a skillet over medium heat.
- Cook fish strips for 3-4 minutes per side until golden brown and crispy.
- In a small bowl, mix sour cream, mayonnaise, lime juice, and hot sauce to create the taco sauce.
- Warm tortillas slightly to make them easier to fold.
- Layer lettuce, tomatoes, cheddar cheese, and crispy fish onto each tortilla.
- Drizzle with taco sauce and garnish with cilantro.
- Fold the tortillas into wraps and serve immediately.
Notes
- Use fresh flaky white fish for the best texture.
- Air frying the fish works well for a lighter option.
- Add avocado slices or pickled onions for extra flavor.
- Serve immediately to keep the fish crispy.
- Use corn tortillas for a more traditional taco variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American