Mexican Fish Wrap

Ingredients list for Mexican Fish Wrap

• 2 Boneless fish fillets halved
• 4 Tortillas
• to taste Salt
• to taste Crushed black peppercorns
• Juice of ½ lemon
• 1 small Cucumber peeled
• 3/4 cup Hung yogurt
• Olive oil 1/4 cup + 4-5 tablespoons
• 1 teaspoon Garlic chopped
• 1 Egg
• Breadcrumbs for coating
• 1 cup Cabbage shredded

Method

1. Place fish pieces on a plate, sprinkle salt, crushed peppercorns and lemon juice on them on both sides and rub in well. Set aside to marinate for ten to fifteen minutes.
2. Remove seeds from the cucumber and chop finely.
3. To make yogurt sauce, put yogurt in a bowl. Add one-fourth cup of olive oil and keep whisking till well blended. Add salt and crushed peppercorns and whisk again. Add cucumber leaves and garlic and mix well.
4. Separate egg white from yolk and add salt to the white. Beat well.
5. Spread the breadcrumbs on a plate.
6. Dip the marinated fish pieces in the beaten egg white and roll in the breadcrumbs.
7. Heat four to five tablespoons of olive oil in a non-stick pan, place the fish pieces on it and cook for two to three minutes on each side or till evenly golden on both sides. Drain on absorbent paper.
8. Heat a non-stick tawa. Place tortillas on it, one by one, and heat them.
9. Place the heated tortillas on the worktop. Place some shredded cabbage in the centre of each tortilla and spread some yogurt sauce on it. Halve the fish pieces and place them on top and wrap.
10. Serve with the remaining yogurt sauce.

Nutrition Info