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)
- Water
- Paper Towel
- Seasoning (salt & pepper)
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 the 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 - 10ml
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 the 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 - 20ml
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 the 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 - 30ml
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 the 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 - 40ml
Line-caught Hake Goujons - 4 units
Wheat Flour Tortillas - 8
Sriracha Mayo - 200ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Crumbed Hake Goujon Wraps?
The preparation time for Crumbed Hake Goujon Wraps with sriracha mayo & dill-dressed cucumber is between 15 and 20 minutes.
What is the total time required to make Crumbed Hake Goujon Wraps with sriracha mayo & dill-dressed cucumber?
The total time required to make Crumbed Hake Goujon Wraps with sriracha mayo & dill-dressed cucumber is between 15 and 20 minutes.
How many servings does Crumbed Hake Goujon Wraps provide?
4 servings
What are the main ingredients in Crumbed Hake Goujon Wraps?
Cucumber, Fresh Dill, Green Leaves, Lemon Juice, Line-caught Hake Goujons, Sriracha Mayo, Wheat Flour Tortillas
What is the nutritional information of Crumbed Hake Goujon Wraps?
Calories: 878, Carbs: 84 grams, Fat: grams, Protein: 23.9 grams, Sugar: 10.1 grams, Salt: 1410 grams
How do I prepare Crumbed Hake Goujon Wraps?
LET’S WRAP IT UP: Smear the 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! 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.
What should be prepared from my kitchen to make Crumbed Hake Goujon Wraps?
Cucumber, Fresh Dill, Green Leaves, Lemon Juice, Line-caught Hake Goujons, Sriracha Mayo, Wheat Flour Tortillas
How many calories does Crumbed Hake Goujon Wraps have?
878 calories
How much fat content does Crumbed Hake Goujon Wraps have?
grams
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