Mexican · Lunch
Grilled Fish Wrap
A grilled white fish fillet flaked into a warm flour tortilla with shredded cabbage, pickled red onion, and chipotle crema, finished with fresh cilantro and lime juice. Smoky, tangy, and bright, it echoes Baja-style fish tacos in wrap form for a quick handheld lunch.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
572Calories
39.2gProtein
26.8gFat
45.6gCarbs
7.4gSugar
5.8gFiber
1180mgSodium
109mgChol
4.9gSat Fat
870mgPotassium
140mgCalcium
3.4mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss red onion with white vinegar in a small bowl and set aside to quick-pickle at room temperature for 10 minutes.
2
Prep
Pat white fish fillet dry, rub with olive oil, cumin, smoked paprika, salt, and black pepper.
3
Grill
Heat a grill pan to medium-high. Cook fish 3 to 4 minutes per side until opaque white and flaking easily with a fork.
4
Build
Warm tortilla in a dry skillet 20 to 30 seconds per side. Whisk mayonnaise with minced chipotle and adobo sauce until smooth. Spread on tortilla, then layer with flaked fish, cabbage, drained onion, and cilantro. Squeeze lime juice over top, fold in sides, and roll tightly.
5
Plate
Serve immediately with remaining lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 22 flour tortilla, 10-inch (about 60g)
- 140g140g cabbage
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp white vinegar
- 4 tbsp4 tbsp mayonnaise
- 4 tsp4 tsp chipotle in adobo
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice, plus 1 lime wedge to serve
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
