Crispy hake goujons are wrapped up in toasted tortillas, which are layered with a smear of sriracha mayo, refreshing dill-dressed cucumber with a kick of zesty lemon, and shredded greens. It’s never been so quick & easy to dive into a delicious dinner!
Crumbed Hake Goujon Wraps
Crumbed Hake Goujon Wraps
with sriracha mayo & dill-dressed cucumber
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Cucumber
- Fresh Dill
- Green Leaves
- Lemon Juice
- Line-caught Hake Goujons
- Sriracha Mayo
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear tortillas with the mayo. Top with the shredded leaves. Lay over the dill-dressed cucumber and the crispy goujons. Dollop over the remaining mayo. Close them up and dig in!
Cucumber - 50g
Fresh Dill - 3g
Lemon Juice - 15ml
Line-caught Hake Goujons - 1 unit
Wheat Flour Tortillas - 2
Sriracha Mayo - 50ml
Green Leaves - 20g
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear tortillas with the mayo. Top with the shredded leaves. Lay over the dill-dressed cucumber and the crispy goujons. Dollop over the remaining mayo. Close them up and dig in!
Cucumber - 100g
Fresh Dill - 5g
Lemon Juice - 30ml
Line-caught Hake Goujons - 2 units
Wheat Flour Tortillas - 4
Sriracha Mayo - 100ml
Green Leaves - 40g
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear tortillas with the mayo. Top with the shredded leaves. Lay over the dill-dressed cucumber and the crispy goujons. Dollop over the remaining mayo. Close them up and dig in!
Cucumber - 150g
Fresh Dill - 8g
Lemon Juice - 45ml
Line-caught Hake Goujons - 3 units
Wheat Flour Tortillas - 6
Sriracha Mayo - 150ml
Green Leaves - 60g
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear tortillas with the mayo. Top with the shredded leaves. Lay over the dill-dressed cucumber and the crispy goujons. Dollop over the remaining mayo. Close them up and dig in!
Cucumber - 200g
Fresh Dill - 10g
Lemon Juice - 60ml
Line-caught Hake Goujons - 4 units
Wheat Flour Tortillas - 8
Sriracha Mayo - 200ml
Green Leaves - 80g
Woolies Products in this dish
