Enjoy a healthy and flavorful twist on traditional fish tacos with our Fish Taco Cabbage Wraps recipe. This recipe uses fresh fish fillets seasoned with spices, pan-fried until crispy, and wrapped in a leafy green cabbage instead of a tortilla. Topped with a tangy homemade slaw, avocado slices, and a squeeze of lime, these fish taco cabbage wraps are the perfect combination of nutritious and delicious.
Ingredients
- 4 fish fillets (such as cod or tilapia)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 8 cabbage leaves
- 1 avocado, sliced
- Lime wedges, for garnish
Directions
- In a small bowl, combine the chili powder, garlic powder, cumin, paprika, salt, and pepper. Rub the spice mixture evenly over both sides of the fish fillets.
- Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil and place the fish fillets in the skillet. Cook for 3-4 minutes per side, or until the fish is cooked through and crispy.
- Meanwhile, in another bowl, mix together the mayonnaise and lime juice to make the slaw dressing.
- In a separate large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and diced red onion. Pour the slaw dressing over the cabbage mixture and toss to combine.
- To assemble the wraps, place a cabbage leaf on a plate. Add a spoonful of the slaw mixture onto the cabbage leaf. Top with a cooked fish fillet and a few slices of avocado. Repeat with the remaining ingredients.
- Serve the fish taco cabbage wraps with lime wedges on the side for an extra burst of citrus flavor. Enjoy!
