Dairy-Free Zesty Fish Wrap
Elevate your mealtime with this vibrant Dairy-Free Zesty Fish Wrap—a refreshing and satisfying dish packed with bold flavors and wholesome ingredients. Perfect for a quick lunch or light dinner, this recipe features flaky, spice-rubbed white fish fillets paired with crisp shredded red cabbage, julienned carrots, creamy avocado slices, and a tangy lime-infused dairy-free mayo. Served on warm corn tortillas, this gluten-free option is a deliciously healthy twist on classic fish wraps, with room to customize by adding hot sauce for an extra kick. Fast to prepare in just 25 minutes, these wraps are a versatile choice for seafood lovers seeking a fresh, dairy-free delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 6 oz each) firm white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole (juiced) lime
- 4 pieces corn tortillas (or flour tortillas for a non-gluten-free version)
- 1 cup shredded red cabbage
- 1 medium carrot, julienned or shredded
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 2 tablespoons Dairy-free mayonnaise
- 1 teaspoon hot sauce (optional)
Instructions
In a small bowl, mix the paprika, ground cumin, garlic powder, salt, and black pepper.
Rub both sides of the fish fillets with 1 tablespoon of olive oil and then evenly coat them with the spice blend.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat.
Cook the fish fillets for about 4-5 minutes on each side, or until cooked through and flaky. Use a fork to gently break the fish into chunks.
In a separate small bowl, mix the juice of 1 lime with the dairy-free mayonnaise. Add hot sauce if desired and whisk to combine.
Warm the tortillas by placing them in a dry skillet or wrapping them in a damp paper towel and microwaving for 20-30 seconds.
To assemble the wraps, lay a tortilla flat. Spread a small amount of the lime mayo mixture on the center of the tortilla.
Layer with shredded red cabbage, julienned carrots, chunks of cooked fish, sliced avocado, and chopped cilantro.
Drizzle more of the lime mayo on top, if desired, and gently fold the tortilla around the filling.
Repeat the process for the remaining tortillas and serve immediately.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 307 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1976 mg | 42% | |
*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.
