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Barbecued Fish Wrap


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  • 1 1/2 pounds firm fish fillets
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 3 garlic cloves minced
  • 1/2 teaspoon hot sauce or to taste
  • 1 red bell pepper quartered
  • 1 yellow onion cut thick slices
  • 1 cup shredded pepper-jack cheese
  • 1 cup cooked black beans warm
  • 1 avocado peeled, pitted, and sliced
  • 4 tablespoons sour cream
  • 4 extra-large flour tortillas warm


Servings 4


Step 1

Combine salt, olive oil, lime juice, garlic and hot sauce. Pour over fish in a plastic, glass or ceramic container, cover and refrigerate for 2 hours.

Grill fish, bell pepper and onion over ash-white coals until lightly browned.

For each wrap, spread a tablespoon of sour cream across tortilla. Layer equal portions of fish, pepper, onion, black beans and avocado in a rectangular mound on the tortilla. Fold the bottom edge over and roll the wrap from one side, leaving one end open.

This recipe yields 4 servings.

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