Fish Taco Egg Rolls

Combine sour cream, mayo, juice and zest of one lime, oregano, cumin, jalapeno, dill, garlic, chipotle, salt and pepper in a small bowl, and set aside for flavors to combine. This is your cream sauce.

Combine chopped mango, cilantro, red onion and the juice and zest of the other lime. Add salt and pepper to taste. Set aside. This is your salsa.

While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or cod fillets and then grill over medium heat for a few minutes on each side (it’s done when it flakes easily). Remove from the grill and allow to cool a bit.

Once the fillets are cool enough to touch, roughly chop into bite size pieces (battered fish fillets also work well; just prepare according the package instructions and then chop as described above).

To assemble the egg rolls, place 1/4 cup of chopped cabbage in the bottom corner of the egg roll wrapper; top the cabbage with two bite sized pieces of fish, and then 1 tablespoon of the cream sauce. Fold up the bottom corner of the wrapper and then the sides. Then roll the little fish package of goodness upwards until you have an egg roll looking bundle (seal the edges with a little water if needed), and then spray the outside with oil cooking spray. Combine the remaining rolls in the same manner.

Spray a cooling rack with non-stick spray and place on top of a cookie sheet. Place all the rolls on the rack. Baking them in this manner allows the air to flow around the rolls so that all the sides are crispy. Bake in a 400 degree F oven for 10 minutes. Allow to cool for about 10 minutes before serving. Dip them in the mango salsa, remaining cream sauce or pico if you prefer. Enjoy!