Spiced Fish Wraps With Chile-Lime Slaw Recipe

Name: Spiced Fish Wraps With Chile-Lime Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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 (350u00b0 to 400u00b0) for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
3
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.
4
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.

925

kcal

Calories

Fat

130

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 21 ingredients. The key ingredients include: 2 teaspoons finely minced garlic, 2 teaspoons ground cumin, 3 tablespoons chili powder, divided, 3/4 teaspoon kosher salt, and more.

Yes, Spiced Fish Wraps With Chile-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.

Spiced Fish Wraps With Chile-Lime Slaw

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