Crispy Fish Taco Wrap
Flaky white fish seared until golden, wrapped in a warm flour tortilla with crispy slaw, creamy lime crema, and a bright cilantro kick. Ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb white fish fillets (cod, mahi, halibut)
- 2 count flour tortillas (large)
- 1.5 cups purple cabbage, shredded
- ¼ cup sour cream
- 1 count lime (juiced + zested)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Toss cabbage with lime juice and a pinch of salt. Set aside.
- 2
Mix sour cream with lime zest and half the cilantro. Season with salt and pepper.
- 3
Pat fish dry. Season both sides generously with salt and pepper.
- 4
Heat oil in a skillet over medium-high until shimmering. Sear fish 3-4 minutes per side until golden and flakes easily.
- 5
Warm tortillas in the same skillet 15 seconds per side until pliable.
- 6
Spread crema on each tortilla, break fish into chunks, top with slaw and cilantro, roll tight, and serve.
Tools you’ll need
- 12-inch nonstick skillet
- cutting board
- chef's knife
- small bowl
- paper towels
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