Great fresh taste and fairly easy to prepare. Feels like your eating healthy with are the fresh cabbage and veggies in the slaw, along with low fat fish.
Spiced Fish Wraps with Chile-Lime Slaw
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
These wraps are perfect for when you want something a little different for your backyard barbecue.
Yield: Makes 6 wraps
- 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.
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