Fish Taco Wrap
Dive into the vibrant flavors of these Fish Taco Wraps—a coastal-inspired fusion meal that's as easy to make as it is delicious. Perfectly seasoned white fish fillets are pan-seared to flaky perfection, then wrapped in warm tortillas alongside a refreshing red cabbage and carrot slaw. A creamy, zesty sauce made from mayonnaise, sour cream, lime juice, and a hint of hot sauce adds an irresistible tang, while fresh avocado slices deliver a buttery finish. Quick to prepare in just 25 minutes, these wraps are the ideal weeknight dinner or lunch option, bursting with bold flavors and wholesome ingredients. Serve with lime wedges for an extra pop of citrusy brightness, and watch them disappear! Perfect for fans of tacos, wraps, or fresh and healthy meals, this recipe is a must-try for your next culinary adventure.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, tilapia, or haddock)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces small tortillas
- 1.5 cups red cabbage, shredded
- 1 large carrot, julienned
- 0.25 cup cilantro, chopped
- 2 tablespoons lime juice
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 1 teaspoon hot sauce
- 1 large avocado, sliced
- 4 pieces lime wedges (for serving)
Instructions
Preheat a large non-stick skillet over medium-high heat.
Pat the fish fillets dry with paper towels and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, salt, and pepper on both sides.
Place the fish fillets in the skillet and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and set aside.
In a medium bowl, combine shredded red cabbage, julienned carrot, chopped cilantro, and lime juice. Toss to combine and set aside.
In a small bowl, whisk together mayonnaise, sour cream, and hot sauce to make the sauce.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Assemble the wraps by placing a portion of cooked fish into the center of each tortilla. Top with the cabbage slaw, a drizzle of the sauce, slices of avocado, and any additional lime juice if desired.
Fold the sides of the tortilla inward and roll tightly into a wrap.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1038 mg | 22% | |
*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.
