Spiced Fish Wraps with Chile-Lime Slaw

Name: Spiced Fish Wraps with Chile-Lime Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters shredded carrot; 3 Tbsps chili powder, divided; 6 extra larges whole-grain flour tortillas; 2 teaspoons finely minced garlic; 2 teaspoons ground cumin; 355 milliliters prepared guacamole; 1 teaspoons kosher salt; 6 servings Kosher salt; 118 milliliters fresh lime juice; 2 Tbsps mayonnaise; 59 milliliters extra-virgin olive oil, divided; 355 milliliters salted, roasted pepitas or pumpkin seeds; 237 milliliters crumbled cotija or queso fresco cheese; 1 red bell pepper, cut into thin strips; 79 milliliters minced red onion; 2 Tbsps red wine vinegar; 1 liters shredded Napa or savoy cabbage; 907 grams tilapia or snapper fillets, rinsed and patted dry; 2 Tbsps sour cream

Spiced Fish Wraps with Chile-Lime Slaw might be a good recipe to expand your main course recipe box. Watching your figure? This pescatarian recipe has 663 calories, 46g of protein, and 40g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of carrot, cream, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl. Stir in lime juice and vinegar.

Ingredients you will need

Chili Powder

Lime Juice

Vinegar

Garlic

Cumin

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Bell Pepper

Mayonnaise

Sour Cream

Olive Oil

Red Onion

Carrot

Equipment you will use

Whisk

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 40

Ingredients you will need

Chili Powder

Kosher Salt

Olive Oil

Fish

Dry Seasoning Rub

Equipment you will use

Grill

for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

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.

Ingredients you will need

Serrano Pepper

Bell Pepper

Wrap

Cilantro

Fish

Equipment you will use

Slotted Spoon

Paper Towels

Microwave

Bowl

Add cabbage, and toss thoroughly, adding additional dressing if desired.

Ingredients you will need

Cabbage

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.

Ingredients you will need

Guacamole

Tortilla

Pumpkin Seeds

Cheese

Spread

Fish

Roll

Equipment

Ingredients

Servings:

237milliliters

shredded carrot 3Tbsps

chili powder, divided 6extra larges

whole-grain flour tortillas 2teaspoons

finely minced garlic 2teaspoons

ground cumin 355milliliters

prepared guacamole 1teaspoons

kosher salt 6servings

Kosher salt 118milliliters

fresh lime juice 2Tbsps

mayonnaise 59milliliters

extra-virgin olive oil, divided 355milliliters

salted, roasted pepitas or pumpkin seeds 237milliliters

crumbled cotija or queso fresco cheese 1

red bell pepper, cut into thin strips 79milliliters

minced red onion 2Tbsps

red wine vinegar 1liters

shredded Napa or savoy cabbage 907grams

tilapia or snapper fillets, rinsed and patted dry 2Tbsps

sour cream

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.