Baja Fish Wraps With Chipotle Lime Slaw Recipes

BAJA FISH WRAPS WITH CHIPOTLE-LIME SLAW

Baja Fish Wraps With Chipotle-Lime Slaw image

Make and share this Baja Fish Wraps With Chipotle-Lime Slaw recipe from Food.com.

Provided by gailanng

Categories Mexican

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 teaspoon pure chile powder (try ancho or chipotle)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
3 cups thinly sliced green cabbage
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons granulated sugar
1 teaspoon minced canned chipotle chile in adobo
1/2 teaspoon kosher salt
4 halibut fillets (each about 6 ounces and 1 to 1 1/2 inches thick) or 4 salmon fillets (each about 6 ounces and 1 to 1 1/2 inches thick)
vegetable oil
6 (10 inch) flour tortillas (I prefer crispness of taco shells)

Steps:

In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until you can lift them with a spatula off the cooking grate without sticking, about 4 minutes. Turn the fillets over and cook them until they are opaque in the center, 2 to 3 minutes. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
To assemble the wraps, break a fillet into large chunks and arrange on one half of a warm tortilla, then top with some of the slaw. Roll the tortilla to enclose the fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half. Serve warm or at room temperature.

Nutrition Facts : Calories 509, Fat 12.2, SaturatedFat 2.6, Cholesterol 129.8, Sodium 1087, Carbohydrate 42.4, Fiber 3.2, Sugar 4.6, Protein 54.2

GRILLED FISH TACOS WITH LIME SLAW

Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10

Ingredients

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

Steps:

Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

GUY'S CHIPOTLE-LIME SLAW

Guy's Chipotle-Lime Slaw image

Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy!

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle chile in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves

Steps:

In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste.
Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary.
Refrigerate until serving. Enjoy!

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In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps.
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