Aleid's Mexican Fish Roll Up Tortillas

Experience a burst of bold flavors with Aleid's Mexican Fish Roll Up Tortillas—a vibrant and wholesome recipe that transforms tender white fish fillets into a zest-filled meal. Seasoned with a smoky blend of chili powder, cumin, and garlic, and finished with a touch of fresh lime juice, the baked fish is perfectly flaky and aromatic. Wrapped in warm tortillas and elevated with crunchy red cabbage, creamy avocado slices, and tangy pico de gallo, each roll-up is a delightful fusion of textures and tastes. Quick to prepare in just 30 minutes, this Mexican-inspired dish is perfect for busy weeknights or casual gatherings. Serve these fish tortillas with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of hot sauce for an effortless, mouthwatering dinner that everyone will love!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces White fish fillets (such as cod, tilapia, or halibut)
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh lime juice
• 2 tablespoons Olive oil
• 8 pieces Corn or flour tortillas
• 1 cup Red cabbage (shredded)
• 0.25 cup Fresh cilantro (chopped)
• 0.5 cup Sour cream
• 0 to taste Hot sauce (optional)
• 1 piece Avocado (sliced)
• 0.5 cup Pico de gallo or fresh salsa

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Pat the fish fillets dry with paper towels, then place them on the prepared baking sheet.

Step 3

In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper. Add fresh lime juice and olive oil to form a paste.

Step 4

Brush the spice mixture evenly over both sides of the fish fillets.

Step 5

Bake the fish in the preheated oven for 12-15 minutes, or until the fillets are cooked through and flake easily with a fork.

Step 6

While the fish cooks, warm the tortillas in a dry skillet over medium heat for 30-60 seconds on each side, or wrap them in foil and place them in the oven for the last few minutes of the fish's cooking time.

Step 7

Once the fish is done, use a fork to gently break the fillets into large flakes.

Step 8

To assemble, place a portion of the shredded fish onto a warm tortilla. Top with red cabbage, cilantro, sliced avocado, pico de gallo, and a dollop of sour cream. Add hot sauce if desired.

Step 9

Roll up the tortilla around the filling and serve immediately. Repeat with the remaining tortillas and fillings.

Nutrition Facts

Serving size	(1214.8g)

Amount per serving	% Daily Value*
Calories	1633.4

Total Fat 85.6g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 297.5mg	0%
Sodium 2045.5mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 25.7g	0%
Total Sugars 17.2g
Protein 109.5g	0%

Vitamin D 800IU	0%
Calcium 506.6mg	0%
Iron 7.6mg	0%
Potassium 2843.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 25.7%

Carbs: 29.2%