Fish tacos are a beloved staple in my household, especially when I'm craving something light yet satisfying. This recipe combines the fresh flavors of a classic fish taco with the fun, handheld convenience of a rice paper roll. It's perfect for those busy weeknights when you want something quick but delicious. Plus, it's a great way to use up any leftover fish you might have from the weekend's grilling session!
These Fish Taco Rice Paper Rolls pair wonderfully with a side of Mexican street corn salad or a simple avocado and tomato salsa. If you're looking for something a bit more filling, a side of black beans and rice would complement the rolls perfectly. For a refreshing drink, try serving with a chilled glass of lime-infused sparkling water or a light, citrusy beer.
Advertisement
Fish Taco Rice Paper Roll
Servings: 4
Ingredients
8 rice paper wrappers
1 pound of white fish fillets (such as tilapia or cod), cooked and flaked
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced red bell pepper
1/4 cup chopped fresh cilantro
1 avocado, sliced
Juice of 1 lime
Salt and pepper to taste
1/4 cup sour cream
1 tablespoon hot sauce (optional)
1 pound of white fish fillets (such as tilapia or cod), cooked and flaked
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced red bell pepper
1/4 cup chopped fresh cilantro
1 avocado, sliced
Juice of 1 lime
Salt and pepper to taste
1/4 cup sour cream
1 tablespoon hot sauce (optional)
Directions
Prepare all your ingredients by cooking and flaking the fish, and chopping the vegetables.
In a small bowl, mix the sour cream with lime juice and hot sauce, if using. Set aside.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until it softens.
Lay the softened rice paper on a clean surface. In the center, place a small amount of fish, cabbage, carrots, bell pepper, cilantro, and avocado.
Drizzle a little of the lime sour cream sauce over the filling.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with the remaining wrappers and filling.
Advertisement
Serve immediately with any leftover sauce for dipping.
Variations & Tips
For a spicier kick, add some sliced jalapeños to the filling. You can also swap the white fish for shrimp or even grilled chicken if you prefer. For a vegetarian version, try using grilled tofu or tempeh. If you have extra time, marinate the fish in lime juice, garlic, and cumin for an extra burst of flavor.