Spiced Fish Wraps with Chile-Lime Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These wraps are perfect for when you want something a little different for your backyard barbecue. 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 |
Directions:
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 (350° to 400°) 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.
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