Fish Burrito

Hidden Valley
Make this Lenten season fun with crispy fried fish burritos coated in a spice and flour mixture that makes them so crunchy you'll find them irresistible, accompanied by a salad bursting with the flavor of Hidden Valley® Original Ranch Light.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup corn masa flour
  • 1 cup wheat flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 4 tilapia fillets, cut into sticks
  • 2 eggs
  • 2 cups vegetable oil
  • 1 cup cucumber, diced
  • 1/2 cups red onion, finely chopped
  • 1 cup alfalfa sprouts
  • 1/2 cups yellow corn kernels
  • 1 cup Hidden Valley® original light ranch
  • 4 flour tortillas, for burrito
  • Hidden Valley® original light ranch, for accompaniment
Preparation
20 mins
8 mins
Low
  • In a bowl, mix the cornmeal with the wheat flour, garlic powder, onion powder, cayenne pepper, paprika, and season with salt and pepper.
  • Coat the tilapia fillets by dipping them in egg and then in the flour mixture, making sure to cover them well.
  • Fry the fish in a skillet over medium heat with hot oil. Drain on paper towels.
  • In a bowl, mix the cucumber with the red onion, alfalfa sprouts, and yellow corn, add Hidden Valley® Original Ranch Light and mix until combined. Set aside.
  • On a burrito tortilla, place the fried fish, add the salad, and roll it up.
  • On a grill, heat the burritos for 3 minutes or until marked with grill lines.
  • Serve and enjoy with Hidden Valley® Original Ranch Light dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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