Fish Taco Wraps
Immediately after our juice cleanse, I wanted to eat a lot of food like jalapeño cheeseburgers and tacos and pot pie and nachos and cake. But I had a feeling that three days on a juice (and one carrot) diet might prevent me from fully enjoying such delicacies as those. So I settled on baked fish taco wraps for lunch because I had fish in the freezer, baking is better than frying, and lettuce leaves are healthier than tortillas, even I can admit that … grudgingly.
If you use raw pineapple in the salsa, you get the bonus of extra digestive enzymes in your food, if you go for that. And for a less-healthy fish taco (but still pretty healthy) check out one of our first videos and a staple recipe of mine: how to make fish tacos.
PrintFish Taco Wraps
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 1/2 cup toasted pepitas (pumpkin seeds)
- 1/4 cup plain yogurt (Greek or standard)
- 2 tablespoons lime juice (divided, see below)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1 pound firm fish fillets such as mahi mahi, cod, salmon
- 1/2 teaspoon salt
- Salsa:
- 1 cup finely diced pineapple (can use canned)
- 1/4 cup grated carrot
- 1/4 cup minced cilantro
- 2 green onions, thinly sliced white and green parts
- 1/2 chipotle pepper (in adobo sauce), minced
- 1 tablespoon lime juice (from above)
- 1/4 teaspoon salt
- For serving: lettuce or cabbage leaves, avocado, salsa
Instructions
- Line a baking sheet with parchment paper or foil and set the oven to 400ºF.
- Coarsely chop the pepitas and place in a shallow dish or small plate.
- Stir together the yogurt, lime, spices and garlic in a shallow bowl.
- Cut the fish into pieces about the same size as a fish stick (3″ long x 1″ wide) and
- roll the fish “sticks” into the yogurt mix, let marinate for 20 minutes while you make the salsa by mixing everything together.
- Then press one side of each stick into the pepitas.
- Lay on the baking sheet, pepitas-side up and sprinkle with the salt.
- Bake 8-9 minutes for tilapia or cod; 10-12 minutes for mahi mahi or salmon or until the fish is just barely opaque in the center.
- Serve fish wrapped in cabbage or lettuce leaves with salsa.
Notes
Add black beans to the salsa for more protein and carbohydrates
Nutrition
- Calories: 227
- Fat: 8
- Carbohydrates: 12
- Protein: 27
4 Comments
Leave a Comment
Looking for fish recipes and came across this one and it’s great! Awesome!
Thanks, Erin!
Wow, this was so good! Just made this for dinner, and my husband and I were very impressed. It was very refreshing. Reminds me of something I would eat on the beach. 🙂 Thank you!
Yay! Glad to hear, Erica! I love food that reminds me of vacation 🙂