Best Mexican Fish Wraps Recipes

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

FISH TACO CABBAGE WRAPS

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.

BAJA FISH WRAPS WITH CHIPOTLE-LIME SLAW

Steps:

• In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
• In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
• Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until you can lift them with a spatula off the cooking grate without sticking, about 4 minutes. Turn the fillets over and cook them until they are opaque in the center, 2 to 3 minutes. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
• To assemble the wraps, break a fillet into large chunks and arrange on one half of a warm tortilla, then top with some of the slaw. Roll the tortilla to enclose the fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half. Serve warm or at room temperature.

FISH TACO WRAP

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.