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Fish Burrito

20 min
8 min
Easy
44
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Make this Lent season fun with some fried fish burritos breaded with a mixture of spices and flours that make them so crispy that it will be impossible to resist, accompanied by a salad with all the flavor of Hidden Valley® Original Ranch Light.
Learn more about Hidden Valley

Ingredients

4 servings
  • 1 Cup of cornmeal
  • 1 Cup of wheat flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoonful of Cayenne pepper
  • 1 teaspoonful of paprika
  • 1 teaspoonful of Salt
  • 1 teaspoonful of White pepper
  • 4 pieces of tilapia fillet cut into canes
  • 2 pieces of egg
  • 2 cups of oil
  • 1 Cup of cucumber in cubes
  • 1/2 Cup of red onion finely chopped
  • 1 Cup of alfalfa sprouts
  • 1/2 Cup of corn yellow
  • 1 Cup of Hidden Valley® Original Ranch Light
  • 4 pieces of flour tortillas for burrito
  • to taste of Hidden Valley® Original Ranch Light To accompany

    Preparation

    In a bowl, mix the cornmeal with the wheat flour, the garlic powder, the onion powder, the cayenne pepper, the paprika, season with salt and pepper.
    Beat the tilapia fillets through egg and then the flour mixture, making sure to cover them well.
    Fry the fish in a pan over medium heat with hot oil. Drain on absorbent paper.
    In a bowl mix the cucumber with the red onion, the alfalfa germ and the yellow corn, add Hidden Valley® Original Ranch Light and mix until integrated. Reservation.
    On a tortilla for burrito place the fried fish, add the salad and roll it up.
    On a grill, over medium heat heat the burritos for 3 minutes or until you mark some lines.
    Serve and enjoy with Hidden Valley® Original Ranch Light dressing.

    PRESENTATION

    On a table, accompanied with a salad and a refreshing drink.

    TIPS

    To keep the fried fish warm, place it in the oven at a very low temperature, but do not cover it to keep it crispy and dry. The best thing is to serve it right away.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1810
    kcal
    90%
    Carbohydrates
    115
    g
    38%
    Proteins
    18.6
    g
    37%
    Lipids
    151
    g
    232%
    Fiber
    15.0
    g
    30%
    Sugar
    7.3
    g
    8.1%
    Cholesterol
    16.3
    mg
    5.4%
    Esha
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