FISH TACO CABBAGE WRAPS
Spicy white fish wrapped in cabbage with a tasty wasabi-mayonnaise sauce. A delicious and easy way to enjoy fish tacos on a low-carb diet! You can also add a quick fresh pico de gallo to this if your diet allows tomatoes. Delicious! I now enjoy this more than regular fish tacos. Try this also with halibut or tilapia.
Provided by Rachel Born
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels.
- Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
- Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 10 g, Cholesterol 44.7 mg, Fat 9.2 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 1.1 g, Sodium 267.1 mg, Sugar 3.1 g
FISH TACO WRAP
This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a tortilla on a microwave-safe plate.
- Spread cream cheese, then salsa on top.
- Add Fish on top of salsa, then the slice of cheese and lettuce.
- Microwave 30 seconds. This makes it easier to fold tortilla around filling.
- Fold up burrito style, or like a large egg roll.
- Enjoy!
- NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6
PACO'S FISH TACOS IN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
- Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
- Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
- Pile fish in lettuce leaves and top with sauce and chopped red onions.
TACO SALAD WRAPS
These flavorful southwestern wraps sent by Marlene Roberts of Moore, Oklahoma will be a hit at lunch or dinner.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes., Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.
Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 764mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
More about "fish taco wraps recipes"
COD FISH TACOS | GIMME DELICIOUS
From gimmedelicious.com
4.7/5 (7)Category DinnerCuisine American, MexicanCalories 110 per serving
- To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.
- Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.
- Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.
FISH TACO WRAPS - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 20 minsAuthor Eatingwell Test KitchenCalories 294 per serving
- Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray. Place fish on rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.
- Meanwhile, in a medium bowl, stir together sour cream and the 1/4 cup salsa. Add the 2 cups coleslaw mix; toss to coat. Divide cabbage mixture among tortillas. Top with fish. Roll up tortillas. If desired, serve with additional coleslaw mix and lime wedges. If desired, pass additional salsa.
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