Conch Fritter Wrap

Pat octopus dry and dice into small bite-sized pieces. Mince red onion, cilantro, and garlic; set aside.

Shred red cabbage and dice cucumber; keep separate. Prepare cilantro-lime crema according to its component recipe.

Whisk together all-purpose flour, baking powder, and a pinch of salt in a mixing bowl.

In another bowl, whisk eggs, then fold in the diced octopus, minced red onion, cilantro, garlic, and lime juice.

Fold the wet mixture into the dry ingredients until just combined; do not overmix.

Heat vegetable oil in a deep skillet to 350°F. Working in batches, drop rounded tablespoons of batter into the hot oil; do not crowd the pan.

Fry fritters 2–3 minutes per side until golden and crispy. Transfer to paper towels to drain.

Warm flour tortillas in a dry skillet. Spread each with cilantro-lime crema.

Layer 3–4 warm fritters down the center of each tortilla. Top with shredded red cabbage and diced cucumber.

Roll wrap tightly, folding in the sides. Serve immediately with lime wedges for squeezing.