Spiced Fish Wraps with Chile-Lime Slaw

Spiced Fish Wraps with Chile-Lime SlawRecipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
These wraps are perfect for when you want something a little different for your backyard barbecue.


Makes 6 wraps

Recipe from

Coastal Living


2 teaspoons finely minced garlic
2 teaspoons ground cumin
3 tablespoons chili powder, divided
3/4 teaspoon kosher salt
1/2 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons sour cream
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 red bell pepper, cut into thin strips
1 cup shredded carrot
1/3 cup minced red onion
2 pounds tilapia or snapper fillets, rinsed and patted dry
Kosher salt
6 extra-large, whole-grain flour tortillas
1/4 cup minced fresh cilantro (optional)
3 tablespoons minced, seeded serrano chiles (optional)
5 cups shredded Napa or savoy cabbage
1 1/2 cups prepared guacamole
1 cup crumbled cotija or queso fresco cheese
1 1/2 cups salted, roasted pepitas or pumpkin seeds


Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl. Stir in lime juice and vinegar. Whisk in sour cream and mayonnaise. Slowly drizzle in 1/4 cup olive oil, whisking constantly. Stir in bell pepper, carrot, and red onion. Cover and chill at least 30 minutes.

Brush fish with remaining 2 tablespoons olive oil, and rub with remaining 2 tablespoons chili powder and kosher salt to taste. Grill fish over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, wrap tortillas in damp paper towels; microwave on high 1 minute or until pliable. Using a slotted spoon, transfer bell pepper mixture from the dressing to a large bowl. Stir in cilantro and serrano chiles, if desired. Add cabbage, and toss thoroughly, adding additional dressing if desired.

Spread tortillas evenly with guacamole, leaving a 3-inch border at the bottom. Top evenly with fish, slaw, cheese, and pepitas. Fold the bottom edge up, and roll from one side to the other, encasing the filling.