Fiesta Fish Wraps

In a medium-sized bowl, mash avocados then combine with the salsa, sour cream, jalapeno, red onion, cilantro and lime juice. Season to taste with salt and pepper and cover the bowl with a sheet of plastic wrap. Refrigerate until serving time.

In a large bowl, toss the cabbage with the lime juice and add salt and pepper to taste.

Mix the crushed crackers with seasoned salt in one bowl. Mix milk and egg in another bowl.

Prepare fish by cutting each fillet into 2 inch wide strips. Dip the fish strips first in the egg wash, then in the crackers making sure to coat on both sides.

Put enough oil into a large skillet to fully coat the bottom. Heat oil over medium heat. Once oil is hot add fish but don’t crowd the pan. Pan fry each fillet until golden brown and crispy on both sides. Remove fish from the skillet and drain on paper towels. Repeat cooking the rest of the fish and keep cooked fish warm until serving time.

To assemble: Spread a dollop of guacamole on your flat bread. Top with fish fillets and slaw. Repeat. Enjoy!