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TILAPIA CHILI BURGERS in LIME TORTILLA WRAPS with JICAMA PEPPER SALAD

Since Texas borders Mexico and the Hispanic population in Texas is estimated to be over 35 %, our state has developed a distinctive Tex Mex cuisine. Being landlocked in Fort Worth, tilapia is one of the most popular fish. My burger combines this beloved fish and commonly used Mexican ingredients. I gave a luxury twist to the tortillas by soaking them in eggs to incorporate the American technique of making French toast with bread. The final result is a true local fusion burger!

Ingredients 

Ingredients for Lime Tortilla Wraps:
6 X-large eggs
1 teaspoon salt
1 teaspoon TABASCO HABANERO sauce
1 teaspoon grated zest from 1 lime
1/4 cup finely chopped cilantro
16 8-inch size good quality corn tortillas
1/2 cup COLAVITA OLIVE OIL plus more for brushing grill
6 garlic cloves, peeled, cut in half

Ingredients for Tilapia burgers:
1 cup corn tortilla chips
2 tablespoon fresh lime juice + grated zest from 2 limes
2 tablespoon SUTTER HOME SAUVIGNON BLANC
2 tablespoon chili powder
1 tsp dark brown sugar
1/2 teaspoon TABASCO Habanero sauce
1/2 tsp salt
1/2 cup minced pickled jalapenos from a jar
1/2 cup finely chopped cilantro
2 lbs tilapia filets cut into cubes
8 oz Queso Fresco cheese, crumbled
1 cup finely chopped cilantro leaves
12 oz sliced Queso Quesadilla cheese

For Jicama Pepper Salad mix following:
1 1/2 cups small diced seeded red bell peppers
1 1/2 cups small diced peeled jicama
1 large, minced, seeded jalapeno pepper
1/2 cup finely chopped cilantro
1/4 cup fresh lime juice
2 tablespoon sugar
1/2 teaspoon salt

Instructions 

Prepare Wrappers first. In a mixing bowl, at least 11 inches in diameter, beat eggs, salt, Tabasco, lime zest and parsley. Place tortillas one by one in eggs until well coated on both sides and leave to soak 15 minutes or longer while preparing other ingredients. After lighting fire and tending to other ingredients, place griddle or frying pan on grill, add 1-tablespoon oil and heat until hot. Place one tortilla on griddle, brown a few seconds and flip to brown the other side. Brush with cut garlic clove on both sides and move to a plate. Keep warm. Repeat until finished, you subsequently need only about 1 1/2 teaspoon oil every time. Before assembling, choose the nicest 12 wrappers.
To make burgers: in a food processor grind tortilla chips, then add all other ingredients except tilapia, cheeses and cilantro. Using pulse button mix everything. Add tilapia and use pulse button to coarsely mix in fish. By hand stir in crumbled queso fresco and cilantro. Form 12 burgers, each shaped as a rectangular shape.
Brush grill with oil and heat fire until medium hot. Grill patties on one side about 3-4 minutes or until nice grill marks appear. Flip and place some quesadilla cheese on top. Continue to grill a few more minutes until desired doneness and cheese melts.
Place one burger in center of a prepared tortilla, add some salad, and roll wrapper into a cone shape. Fold back lower end. Place on serving platter. Repeat until finished. Serve.

* Since some wrappers may tear, it is best to prepare more than 12 wrappers.

Yields: 6 servings (2 tortillas per person)

Comments 

These smaller size burgers look pretty and colorful and reflect the current popularity of sliders.