TESTINGTilapia Mango Lavash Wrap

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Tilapia Mango Lavash Wrap

  • Author: californialavash

Ingredients

  • 1 sheet California Lavash
  • 4 tbsp. guacamole
  • 1/2 tilapia fillet
  • 1/4 tbsp. lemon juice
  • 1/8 tbsp. butter, melted
  • 1/16 tsp. black pepper
  • 1 1/2 medium ripe tomatoes, diced
  • 1/4 mango, diced (or 45 slices of canned mango)
  • 1/4 medium onion, diced
  • 1/8 cup fresh cilantro, chopped (or 1/3 tbsp. dried)
  • 1/2 jalapeño seeded, minced
  • 1 tbsp. lime juice
  • 1/8 tsp. salt

Directions

  1. Preheat the oven to 375°F and prepare a shallow baking sheet by either lining it with parchment paper, spraying it with nonstick cooking spray, or lining it with nonstick aluminum foil.
  2. Run the tilapia fillets under cool water to rinse, then gently pat dry with a clean paper towel. Make sure the fillets are completely dry before transferring to the prepared baking sheet.
  3. In a small bowl, mix the lemon juice and melted butter until mostly combined, then pour over the fillet.
  4. Sprinkle on black pepper. (If desired, you can add other seasonings to the tilapia at this time as well.)
  5. Bake the fish. At this temperature, tilapia should be done in about 30 minutes.
  6. When done, the tilapia will be completely white all the way through and should flake apart evenly with a fork.
  7. In a medium mixing bowl, combine all the tomato, mango, onion, cilantro, jalapeño, lime juice, and 1/4 tsp. salt in a bowl to make the mango pico de gallo.
  8. Lay the Lavash flat and spread on guacamole and 5-6 tbsp. mango pico de gallo to taste. The remaining salsa can be served on homemade California Lavash chips.
  9. Add tilapia on top and wrap it up!

Nutrition

  • Serving Size: 1 wrap
Tilapia Mango Lavash Wrap

In this recipe:

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