Fish Taco Crunchwrap with Mango Salsa – crispy, crunchy, and full of flavor. These plant-based taco wraps are a lunchtime favorite and quick and easy to prepare.
Fish Taco Crunchwrap with Mango Salsa
Happy Taco Tuesday!
Tacos, burritos, and quesadillas are always welcome here, and these Fish Taco Crunchwraps with Mango Salsa are no exception. They deliver the light, airy crunch that comes from high-heat cooking without being heavy, and they work equally well whether you use an air fryer or a conventional oven.
Using an air fryer gives the tortillas and vegan fish a wonderfully crisp texture in less time, but if you don’t have one, the oven method produces excellent results and is included below. For this version I make a simple sautéed vegetable base with grilled corn, onion, and red bell pepper to sit under the fishless filets. A bright mango salsa and a layer of crunchy ranch-style tortilla chips add texture and freshness. Finish with mixed greens and a little shredded vegan cheese to help seal the wrap before the final crisping.
Fish Taco Crunchwrap with Mango Salsa
Yield: four Crunchwraps
Dairy- and egg-free, vegan
Ingredients
- 4 large burrito-size tortillas
- 1 small yellow onion, peeled and diced
- 1 small red bell pepper, cored, seeded, and diced
- 2 cobs fresh grilled corn, kernels cut from the cob
- 4 pieces plant-based Fishless Filet
- 1/3 to 1/2 cup mango salsa
- Tortilla chips (ranch-flavored bean or rice chips work well)
- Mixed greens (romaine, spinach, radicchio, or a mix)
- 4 tablespoons shredded vegan cheese
Instructions
- Preheat the oven to 400 °F or prepare your air fryer.
- In a skillet over medium heat, sauté the diced onion and red bell pepper until softened, about five minutes. Add the grilled corn kernels and sauté for another two minutes to warm through and combine flavors.
- Cook the Fishless Filets according to your method:
- Oven: bake the filets for 12 minutes at 400 °F.
- Air fryer: cook the filets for 6 minutes at 400 °F.
- Cut each cooked filet into smaller pieces suitable for layering inside the wrap.
- Assemble each Crunchwrap: spoon one quarter of the onion, pepper, and corn mixture into the center of a tortilla. Add the pieces of one Fishless Filet, then two tablespoons of mango salsa. Layer several tortilla chips over the salsa for crunch, then add a large handful of mixed greens.
- Fold the sides of the tortilla up and over the filling, working around the circle to form a round wrap. Use about one tablespoon of shredded vegan cheese where the tortilla points meet to help seal the wrap; the cheese will melt and act like glue.
- Place the assembled wrap seam-side down on a baking sheet for the oven or with the cheese seam down in the air fryer basket.
- Crisp the assembled wraps:
- Oven: bake the Crunchwraps at 350 °F for 9–10 minutes, until golden and crisp.
- Air fryer: crisp the Crunchwraps at 350 °F for about 6 minutes, checking for an even, golden finish.
- Remove when crisp and the cheese has melted. Let rest a minute, then serve immediately so the textures stay crunchy and the mango salsa remains bright and fresh.
These Crunchwraps bring color, bold flavor, and satisfying crunch in every bite. They’re a great way to enjoy a light, plant-based meal that’s quick to prepare and fun to eat. Serve with extra mango salsa or lime wedges if desired.
Printable Fish Taco Crunchwrap with Mango Salsa recipe
Fish Taco Crunchwrap with Mango Salsa
dairy and egg free, vegan
Ingredients
- 4 large burrito size tortillas
- 1 small yellow onion, peeled and diced
- 1 small red bell pepper, cored, seeded, and diced
- 2 cobs fresh grilled corn, cut from cob
- 4 pieces Fishless Filet
- ⅓ to ½ cup Mango Salsa
- tortilla chips (Ranch Bean and Rice Chips)
- mixed greens (romaine, spinach, radicchio)
- 4 tablespoons shredded vegan cheese
Instructions
- Preheat oven to 400 °F or prepare your air fryer.
- In skillet over medium heat, sauté onion and bell pepper until soft, about five minutes. Add grilled corn, sauté another couple minutes.
- In the oven: cook the Fishless Filets for 12 minutes at 400 °F.
- In the air fryer: cook the Fishless Filets for 6 minutes at 400 °F.
- Cut each cooked filet into small pieces.
- Assemble Crisp Wrap: spoon one fourth of the onion pepper corn mixture into middle of tortilla. Add pieces of one Fishless Filet, followed by two tablespoons salsa. Next, layer several tortilla chips, then a large handful mixed greens. Fold sides of tortilla, going around the circle to form a round wrap. Use one tablespoon of shredded cheese as ‘glue’ to hold tortilla together, where all points connect. Place the cheese side down on baking sheet for oven, or in basket of air fryer. Repeat with remaining wraps.
- In the oven: Cook the Crisp Wrap for 9–10 minutes at 350 °F.
- In the air fryer: Cook the Crisp Wrap for 6 minutes at 350 °F.