Battered Fish Burrito
Hidden Valley
Make this Lent season fun with some battered fish burritos dipped in a mixture of spices and flours that make them so crispy that they are impossible to resist and served with a salad with all the flavor of Hidden Valley® original light ranch dressing.
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 strips
  • 2 eggs
  • 2 cups vegetable oil
  • 1 cup cucumber, cut into small-sized cubes
  • 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, burrito-sized
  • Hidden Valley® original light ranch, for serving
Preparation
20 mins
8 mins
Low
  • In a bowl, mix corn masa flour, wheat flour, garlic powder, onion powder, cayenne pepper, and paprika. Season with salt and pepper.
  • For breading the fish: Dip tilapia fillets in egg and flour mixtures. Make sure they are completely covered.
  • Fry fish in a skillet over medium heat with hot oil. Drain on paper towels.
  • In a bowl mix cucumber, red onion, alfalfa sprouts, and yellow corn. Add Hidden Valley® original light ranch dresshing and mix until incorporated. Set aside.
  • For assembling battered fish burritos: On a burrito-sized tortilla, place fried fish. Add salad and roll it up.
  • On a grill over medium heat, heat fish burritos for 3 minutes or until they get grill marks.
  • Serve batered fish burritos and enjoy with Hidden Valley® original light ranch dressing.

Nutritional Information

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