Baja Fish Wraps With Chipotle-Lime Slaw Recipe

Name: Baja Fish Wraps With Chipotle-Lime Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 1/2 teaspoon pure chile powder (try ancho or chipotle); 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cayenne pepper; Slaw; 3 cups thinly sliced green cabbage; 1/4 cup coarsely chopped fresh cilantro leaves; 1/4 cup mayonnaise; 2 tablespoons fresh lime juice; 2 teaspoons granulated sugar; 1 teaspoon minced canned chipotle chile in adobo; 1/2 teaspoon kosher salt; The Rest; 4 halibut fillets (each about 6 ounces and 1 to 1 1/2 inches thick) or 4 salmon fillets (each about 6 ounces and 1 to 1 1/2 inches thick); vegetable oil; 6 (10 inch) flour tortillas (I prefer crispness of taco shells)

Servings: persons

Rub
1/2 teaspoon pure chile powder (try ancho or chipotle)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
Slaw
3 cups thinly sliced green cabbage
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons granulated sugar
1 teaspoon minced canned chipotle chile in adobo
1/2 teaspoon kosher salt
The Rest
4 halibut fillets (each about 6 ounces and 1 to 1 1/2 inches thick) or 4 salmon fillets (each about 6 ounces and 1 to 1 1/2 inches thick)
vegetable oil
6 (10 inch) flour tortillas (I prefer crispness of taco shells)

1
In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
2
In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps.
3
Prepare the grill for direct cooking over high heat (450u00b0 to 550u00b0F).
4
Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until you can lift them with a spatula off the cooking grate without sticking, about 4 minutes. Turn the fillets over and cook them until they are opaque in the center, 2 to 3 minutes. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
5
To assemble the wraps, break a fillet into large chunks and arrange on one half of a warm tortilla, then top with some of the slaw. Roll the tortilla to enclose the fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half. Serve warm or at room temperature.

874

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rub, 1/2 teaspoon pure chile powder (try ancho or chipotle), 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and more.

Yes, Baja Fish Wraps With Chipotle-Lime Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baja Fish Wraps With Chipotle-Lime Slaw

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