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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Spiced Fish Wraps with Chile-Lime Slaw

These wraps are perfect for when you want something a little different for your backyard barbecue.

Coastal Living APRIL 2007

  • Yield: Makes 6 wraps

Ingredients

  • 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

Preparation

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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Spiced Fish Wraps with Chile-Lime Slaw recipe

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