Ingredients
- Ingredients:
- Slaw:
- 4 cups green and red cabbage, shredded
- 1/4 cup scallions, sliced
- 1/4 cup cilantro, coarsely chopped
- 2 Tbsp lime juice
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp oil
- Black Bean Salsa:
- 1 cup canned black beans, drained and rinsed
- 2 Tbsp red onion, minced
- 1/2 cup tomatoes, small dice
- 1/2 tsp garlic, minced
- 1/2 jalapeño, seeded and minced
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 2 Tbsp lime juice
- 1 Tbsp oil
- Fish:
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 Tbsp oil
- 1 lb tilapia, cut into .5" inch thick, finger-size pieces
- Sriracha Mayo:
- 1/2 cup mayonnaise
- 1 tsp lime juice
- 1 tsp sriracha sauce
- Wrap:
- 4 flour tortillas
Preparation
Step 1
Preparation:
To prepare the slaw, combine the ingredients in a medium mixing bowl. Set aside.
To prepare the salsa, combine the ingredients in a small mixing bowl. Set aside.
To prepare the sriracha mayo, combine the ingredients in a small mixing bowl. Set aside.
To prepare the fish, start by preheating the oven to 350°F.
In a small mixing bowl, combine the paprika, brown sugar, oregano, garlic powder, onion powder, cumin, salt, and oil. Rub the pieces of fish with the combined spices and place them on a nonstick baking sheet. Bake in the oven about 10–15 minutes.
To assemble the wrap, lay the 4 tortillas on a work surface.
Divide the slaw between the 4 tortillas, placing it in the middle of each tortilla with about 1" left around the sides. Divide the salsa overtop the slaw, followed by the cooked fish. Evenly smear the sriracha mayo on the tilapia.
For each, fold the sides of the tortilla over the filling. While holding the sides in, bring the bottom of the tortilla up and over the filling and the folded-in sides. Roll the filling and tortilla over to meet the top part of the tortilla, making a burrito-like shape.
To transport, cover the fish taco wraps in aluminum foil or plastic wrap and place them into a sealable plastic container. Keep refrigerated until ready to travel in a cooler with ice.