- To a sauté pan over medium heat, add oil and plant-based fish sticks and cook 3-4 minutes on each side, until internal temperature reaches 165°F.
- In a small bowl combine mayonnaise, ginger and lime zest and set aside.
- Fill lettuce leaves with about a tablespoon of ginger lime mayonnaise.
- Remove fish sticks from pan and cut in half. Add three halves inside each lettuce leaf.
- Top with avocado, cucumber, jalapeño, fried onions and fresh herbs. Serve with sweet chili sauce.
Fish Stick Thai Lettuce Wraps
- Preparation10 minutes
- Cook Time 8 minutes
- Serves 2-4
INgredients
- 1 package Good Catch® Plant-Based Fish Sticks
- 2 tablespoons olive oil
- ½ cup plant-based mayonnaise
- 2 teaspoons grated ginger
- 1 teaspoon lime zest
- Bibb lettuce leaves
- ½ avocado, sliced into strips
- ½ cup julienned cucumber
- 1 red jalapeno, sliced or other chile pepper
- ½ cup fried onions or fried shallots
- Fresh mint leaves
- Thai basil leaves
- Cilantro
- Sweet chili sauce, for serving
Instructions
- To a sauté pan over medium heat, add oil and plant-based fish sticks and cook 3-4 minutes on each side, until internal temperature reaches 165°F.
- In a small bowl combine mayonnaise, ginger and lime zest and set aside.
- Fill lettuce leaves with about a tablespoon of ginger lime mayonnaise.
- Remove fish sticks from pan and cut in half. Add three halves inside each lettuce leaf.
- Top with avocado, cucumber, jalapeño, fried onions and fresh herbs. Serve with sweet chili sauce.
