Fish Taco Crunchwrap with Mango Salsa

 

 

Fish Taco Crunchwrap with Mango Salsa - crispy crunchy flavorful, these taco wraps are a plant based lunchtime favorite - super quick and easy.

 

Fish Taco Crunchwrap with Mango Salsa

Happy Taco Tuesday!

Although really, I'd take a taco any day. Tacos and burritos and quesadillas - oh my. I think it is safe to say tacos are one of our favorites around here, and Fish Taco Crisp Wraps with Mango Salsa are no exception.

Ever since we got an air fryer, the word crisp has taken on new meaning. It is the light, airy kind of crisp, you know? These Taco Wraps I make are just as good in the oven, so if you do not have an air fryer do not fret. I have been making them in the oven for years. This recipe includes instructions for both cooking methods.

I am happy I finally justified the air fryer, after thinking about it for at least a year. Especially during these way too hot days? Super fast cooking without turning on the oven. I love this thing.

For this recipe, I made my own version of mirepoix with grilled corn, onion, and red bell pepper. This was the base for the Fishless Filet to sit on. I topped the fish with a tomato version of my Mango Salsa, followed by a crunchy layer of Ranch Tortilla Chips and greens. So crunchy good.

 

Fish Taco Crunchwrap with Mango Salsa

adapted from Taco Crunch Wraps

YIELD: four Crunchwraps

dairy and egg free, vegan

INGREDIENTS:

4 large burrito size tortillas
1 small yellow onion, peeled and diced
1 small red bell pepper, cored, seeded, and diced
2 cobs fresh grilled corn, cut from cob
4 pieces Fishless Filet
⅓ to ½ cup Mango Salsa
tortilla chips (Ranch Bean and Rice Chips)
mixed greens (romaine, spinach, radicchio)
4 tablespoons shredded vegan cheese

INSTRUCTIONS:

Preheat oven to 400 °F or prepare your air fryer.

In skillet over medium heat, sauté onion and bell pepper until soft, about five minutes. Add grilled corn, sauté another couple minutes. 

In the oven: cook the Fishless Filets for 12 minutes at 400 °F.
In the air fryer: cook the Fishless Filets for 6 minutes at 400 °F.

Cut each cooked filet into small pieces.

Assemble Crisp Wrap: spoon one fourth of the onion pepper corn mixture into middle of tortilla. Add pieces of one Fishless Filet, followed by two tablespoons salsa. Next, layer several tortilla chips, then a large handful mixed greens. Fold sides of tortilla, going around the circle to form a round wrap. Use one tablespoon of shredded cheese as 'glue' to hold tortilla together, where all points connect. Place the cheese side down on baking sheet for oven, or in basket of air fryer. Repeat with remaining wraps.

In the oven: Cook the Crunchwrap for 9-10 minutes at 350°F.
In the air fryer: Cook the Crunchwrap for 6 minutes at 350°F. 

Color, flavor, and crunch - just my style.

 

 

 

printable Fish Taco Crunchwrap with Mango Salsa recipe:

 

Yield: 4 Crisp Wraps

Fish Taco Crunchwrap with Mango Salsa

Print

dairy and egg free, vegan

Ingredients

• 4 large burrito size tortillas
• 1 small yellow onion, peeled and diced
• 1 small red bell pepper, cored, seeded, and diced
• 2 cobs fresh grilled corn, cut from cob
• 4 pieces Fishless Filet
• ⅓ to ½ cup Mango Salsa
• tortilla chips (Ranch Bean and Rice Chips)
• mixed greens (romaine, spinach, radicchio)
• 4 tablespoons shredded vegan cheese

Instructions

1. Preheat oven to 400 °F or prepare your air fryer.
2. In skillet over medium heat, sauté onion and bell pepper until soft, about five minutes. Add grilled corn, sauté another couple minutes.
3. In the oven: cook the Fishless Filets for 12 minutes at 400°F.
4. In the air fryer: cook the Fishless Filets for 6 minutes at 400°F.
5. Cut each cooked filet into small pieces.
6. Assemble Crisp Wrap: spoon one fourth of the onion pepper corn mixture into middle of tortilla. Add pieces of one Fishless Filet, followed by two tablespoons salsa. Next, layer several tortilla chips, then a large handful mixed greens. Fold sides of tortilla, going around the circle to form a round wrap. Use one tablespoon of shredded cheese as 'glue' to hold tortilla together, where all points connect. Place the cheese side down on baking sheet for oven, or in basket of air fryer. Repeat with remaining wraps.
7. In the oven: Cook the Crisp Wrap for 9-10 minutes at 350 °F.
8. In the air fryer: Cook the Crisp Wrap for 6 minutes at 350 °F.