Mexican · Lunch
Grilled Fish Wrap (GLP-1)
Grilled white fish over a warm corn tortilla with black beans, shredded cabbage, and lime-yogurt crema. Cumin and smoked paprika season the fish; cilantro and jalapeño add brightness and heat. A crisp, protein-forward Mexican-style wrap with no heavy sauces or refined starches.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
386Calories
39.2gProtein
9.8gFat
34.8gCarbs
4.9gSugar
8.6gFiber
624mgSodium
84mgChol
2.1gSat Fat
1080mgPotassium
180mgCalcium
3.4mgIron
1.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the fish dry and rub with cumin, smoked paprika, salt, and olive oil; drain and rinse black beans.
2
Grill
Place fish in a grill pan over medium-high heat, cook 3–4 minutes per side until opaque and flakes easily with a fork.
3
Warm
Heat the tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
4
Plate
Flake fish onto the tortilla, top with beans, cabbage, thinly sliced jalapeño, and cilantro; drizzle with lime-yogurt crema and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 22 corn tortilla (12-inch)
- 2/3 cup60g, about half a 15 oz can, drained black beans
- 1 cup90g cabbage
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp olive oil
- 4 tbsp60g plain Greek yogurt
- 2 tbsp2 tbsp cilantro
- 11 small jalapeño
- 22 lime wedge, for serving
