Thai Swordfish Wraps
Dive into the vibrant flavors of Southeast Asia with these Thai Swordfish Wraps, a quick and healthy meal bursting with texture and rich, bold taste. Perfectly marinated swordfish, cooked to tender perfection, is paired with crunchy julienned veggies like carrots, red bell pepper, and cucumber, all tucked into warm flour tortillas. The star of this recipe is the creamy, homemade peanut sauce—an irresistible blend of coconut milk, peanut butter, lime, and a hint of Sriracha for a spicy kick. Ready in just 30 minutes, this recipe makes a delightful fusion of fresh, savory, and spicy flavors that's perfect for lunch, dinner, or even meal prep. Give your table a Thai-inspired twist with these irresistible seafood wraps!
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Recipe Information
Ingredients
- 500 grams Swordfish fillets
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 tablespoon Honey
- 2 tablespoons Peanut butter
- 3 tablespoons Coconut milk
- 1 teaspoon Sriracha sauce
- 4 pieces Flour tortillas
- 1 cup Carrots, julienned
- 1 cup Red bell pepper, thinly sliced
- 1 cup Cucumber, julienned
- 0.5 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 minced garlic clove, 0.5 tablespoon of grated ginger, honey, salt, and black pepper to create the marinade.
Place the swordfish fillets in a shallow dish and pour the marinade over them. Let the fish marinate for 15 minutes while prepping other ingredients.
To make the peanut sauce, whisk together peanut butter, coconut milk, 1 tablespoon of soy sauce, the remaining lime juice, grated ginger, minced garlic, and Sriracha sauce in a mixing bowl until smooth. Set aside.
Heat vegetable oil in a grill pan or skillet over medium heat. Remove the swordfish from the marinade and cook for 3-4 minutes per side, or until cooked through and opaque. Remove from heat and let it rest for a couple of minutes before slicing into bite-sized pieces.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the wraps: Spread 1 tablespoon of the peanut sauce onto each tortilla. Top with swordfish pieces, julienned carrots, red bell peppers, cucumber, and fresh cilantro.
Fold the sides of the tortilla toward the center and roll it up tightly to form a wrap.
Serve immediately with extra peanut sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 46.0 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 62.5 mcg | 312% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4148 mg | 88% | |
*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.
