Fish Wraps with Chili-Lime Slaw
Serves 4
Adapted from My Recipes
2-3 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons chili powder, divided
Salt
½ cup fresh lime juice (3-4 limes)
2 tablespoons red wine vinegar
2 tablespoons sour cream or plain Greek yogurt
2 tablespoons mayonnaise
¼ cup olive oil, plus 2 extra tablespoons
1 red bell pepper, thinly sliced and halved
1 cup shredded carrots (about 4-5 carrots)
⅓ cup red onion, minced
1½ pounds tilapia or other white fish, patted dry
6-8 tortillas, warmed
¼ cup cilantro, coarsely chopped
3 tablespoons serrano chilis, minced
5 cups shredded red, Napa, or savoy cabbage
1-2 ripe avocados
4 tablespoons pumpkin seeds
In a large bowl, mix the garlic, cumin, 1 tablespoon chili powder, and 1 teaspoon salt. First, pour in the lime juice and red wine vinegar, followed by the sour cream/Greek yogurt, and the mayonnaise. Whisk everything together until well blended. The mixture should take on a singular color without streaks of white. Add in ¼ cup olive oil and whisk constantly until well incorporated. Tip in the bell peppers, shredded carrots, and red onion and mix until fully coated with the dressing. Cover and chill for at least 30 minutes.
Brush the fish with 2 tablespoons of olive oil. Sprinkle the remaining 2 tablespoons of chili powder and salt, to taste, over top the fish and rub it down so it’s evenly distributed.
Heat a large pan over medium-high heat. Once hot, add the fish and cook until the fish flakes easily, about 3-4 minutes per side.
While the fish cooks, add the cilantro, serrano chilis, and cabbage to the chili-lime slaw. Toss thoroughly until the slaw is well blended. Drain off as much of the liquid as you like from the slaw (I like to leave a few tablespoons).
To serve, take a warmed tortilla and spread a large heaping of mashed avocado all over it. Add a layer of the chili-lime slaw followed by flakes of tilapia. Top with sunflower seeds. Fold the bottom edge up and roll from one side to the other, encasing the filling.
Enjoy!