Hidden Valley

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Hidden Valley

Fish Burrito

Name: Fish Burrito
Prep time: 28 min
Cook time: 28 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup cornmeal; 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 canes; 2 eggs; 2 cups oil; 1 cup cucumber, in cubes; 1/2 cups red onion, finely chopped; 1 cup alfalfa germ; 1/2 cups ear corn, yellow; 1 cup Hidden Valley® original ranch light; 4 flour tortillas, for burrito; Hidden Valley® original ranch light, To accompany

20 mins

8 mins

Low

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Hidden Valley

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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.

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Ingredients

4 portions

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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.