Fish Taco Cabbage Wraps recipe

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Ingredients

1 pound cod fillets, cut into 1-inch cubes
1 tablespoon canola oil
3 dried red chile peppers
salt and ground black pepper to taste
¼ cup mayonnaise
1 tablespoon wasabi paste
2 tablespoons chopped fresh cilantro
8 large green cabbage leaves
1 tablespoon chopped fresh cilantro

Nutrition Info

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
servingSize: -
sodium: 267.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat fish dry with paper towels.

  2. 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.

  3. 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.

Recipe Yield

8 wraps

Recipe Note

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.

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