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Categories:
avocados salsa sour cream red onion cilantro lime juice Angel lime juice salt saltine cracker crumbs salt milk egg Favorite White Fish bread wraps
Viewed: 35 - Published at: 6 years agoIngredients
- 2 whole Avocados (peeled, Pitted And Cubed)
- 1/4 cups Salsa
- 1/4 cups Sour Cream
- 1 whole Jalapeno, Seeded And Chopped
- 2 Tablespoons Red Onion, Diced Finely
- 2 Tablespoons Cilantro, Snipped
- 3 Tablespoons Fresh Lime Juice, Divided
- 4 cups Angel (Thinly Sliced) Cabbage Shreds
- 2 Tablespoons Fresh Lime Juice
- Salt And Pepper
- 2 cups Saltine Cracker Crumbs, Crushed Finely
- 1 teaspoon Seasoned Salt
- 1/2 cups Milk
- 1 whole Egg
- 2 pounds Your Favorite White Fish (We Used Striper)
- Oil, For Frying
- 6 whole Flatout Brand Flat Bread Wraps
Method
- In a medium-sized bowl, mash avocados then combine with the salsa, sour cream, jalapeno, red onion, cilantro and lime juice.
- Season to taste with salt and pepper and cover the bowl with a sheet of plastic wrap.
- Refrigerate until serving time.
- In a large bowl, toss the cabbage with the lime juice and add salt and pepper to taste.
- Mix the crushed crackers with seasoned salt in one bowl.
- Mix milk and egg in another bowl.
- Prepare fish by cutting each fillet into 2 inch wide strips.
- Dip the fish strips first in the egg wash, then in the crackers making sure to coat on both sides.
- Put enough oil into a large skillet to fully coat the bottom.
- Heat oil over medium heat.
- Once oil is hot add fish but dont crowd the pan.
- Pan fry each fillet until golden brown and crispy on both sides.
- Remove fish from the skillet and drain on paper towels.
- Repeat cooking the rest of the fish and keep cooked fish warm until serving time.
- To assemble: Spread a dollop of guacamole on your flat bread.
- Top with fish fillets and slaw.
- Repeat.
- Enjoy!
