I fell in love with fish finger wraps after discovering Leon’s fish finger wrap one lunch break, and I’ve never looked back. They’re so easy to make at home as a quick lunch or snack (just roll up some cooked fish fingers with some lettuce, cucumber and homemade tartare sauce or sweet chili sauce in a wrap). They’re a no-brainer and always taste great! I’ve started jazzing mine up a bit, trying different flavour combinations and even using different types of fish, in an attempt to make a better version. This recipe is a fish finger wrap merged with a fajita, with some of my Mexican salsa salad, and BOOM what a flavour combination! Zesty, light and fresh and delicious.
You will need:
For the fish:
- white fish fillets (like Cod or similar)
- 3 tablespoons of melted butter
- 1 lime
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
For the salsa:
- 1 peach, chopped
- 1 avocado, chopped
- ½ jar pitted black olives, chopped
- ½ tin of sweetcorn
- 1 handful coriander, chopped
- ½ red onion, finely chopped
- half a jalapeño, seeded and finely chopped
- lime juice and salt to taste
plus sour cream (to serve), and tortilla wraps, obviously!
1. Preheat the oven to 180C. In a mixing bowl, whisk together the butter, lime juice, chili powder, garlic powder, and salt. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes.
2. Meanwhile, while the fish is cooking, toss together the ingredients for the salsa, and squeeze some lime juice over the top. Set aside.
3. Remove the fish from the oven, flake the fish into small pieces, and toss in the sauce to make sure they’re all coated, then bake for another 5 minutes or so, letting the sauce soak into the fish. Remove the fish and set aside, switch the oven off and put the tortilla wraps inside for 2 – 3 minutes, to warm them up.
4. To make the wraps, just top each one with the fish and salsa, roll up and enjoy! Also delicious served with sour cream.