Crispy fish salad wraps with avocado and pineapple

Sea Harvest
4 servings Prep: 20 mins
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A fresh and light way to enjoy Sea Harvest Crisp & Chunky fillets – perfect for a summer meal.

By Independent Contributor January 03 2023
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Ingredients (11)

500 g Sea Harvest Crisp & Chunky — cooked according to the packaging instructions
1 large avocado — peeled and diced
1 small red onion — chopped
20 g fresh coriander — chopped
1 jalapeño chillies — chopped (optional)
1 lime — zest and juice
salt and black pepper
1 small cos lettuce — thinly sliced
2 radishes — thinly sliced
125 g fresh pineapple — peeled and chopped into chunks
4 large wraps
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Preheat the oven to 180 ºC.

Place the Sea Harvest Crispy & Chunky onto an oven tray and cook according to the package instructions.

Place the diced avocado into a bowl, add the red onion, coriander and chilli. Season with salt and pepper and add the juice and zest of one lime. Mix gently to combine and retain the chunkiness.

Heat a large frying pan over medium heat. Add a wrap and warm it for 1-2 minutes per side. Place the wrap into a large pot and put the lid on (alternatively use a clean kitchen cloth), this will keep them warm and soft. Repeat until you have warmed all the wraps.

To assemble the wraps, add some cos lettuce in the middle as a base. Top with a cooked Crispy & Chunky fillet, add sliced radishes, a spoonful of avocado salsa and finally the chopped pineapple. To fold the wrap, fold the bottom one quarter of the way up and then fold the left and right sides of the wrap over to close; secure with a toothpick if needed. Season with salt and pepper and serve with extra lime wedges.

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