Warm flour tortillas wrap around crispy catfish nuggets, rice and black beans. Top them off with mango salsa and sweet toasted coconut.

Ingredients

• 1 cup sweetened flaked coconut
• 1 pound Sea Best Catfish Nuggets, thawed and patted dry
• 1 cup cooked white rice
• ¼ cup black beans, rinsed and drained
• 4 teaspoons dried red pepper flakes
• 4 flour tortillas (10 inches), warmed
• ¼ cup mango salsa

Directions

1. Preheat oven and deep fryer to 325˚F.
2. Spread coconut on a large baking sheet. Bake for 5-8 minutes or until coconut is lightly browned. Remove from oven and let cool.
3. Meanwhile, deep fry the Sea Best Catfish Nuggets in heated oil for 4 minutes or until crispy and golden brown.
4. In a bowl, combine the cooked white rice, black beans and dried red pepper flakes.
5. Spread about ¼ cup rice mixture down the center of each warmed flour tortilla. Top with catfish nuggets, mango salsa and toasted coconut.
6. Fold the ends and sides over filling and roll up.

Servings: 4