Baja Fish Wraps with Chipotle-Lime Slaw
Posted: Fri Jun 20, 2008 6:32 pm
Highly recommended by yours truly. Enjoy! (Source: Weber)
Rub
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
4 halibut or salmon fillets or 2 of each (with skin), each about 6 ounces and 1 inch thick
Vegetable oil
Slaw
3 cups thinly sliced green cabbage
1/4 cup coarsely chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons granulated sugar
1 teaspoon canned chipotle chile in adobo, minced
1/2 teaspoon kosher salt
6 flour tortillas (10 to 12 inches)
1. In a small bowl mix the rub ingredients until blended.
2. Rinse the fillets under cool water and pat dry with paper towels. Lightly brush or spray the fillets with oil and then evenly apply the rub. Cover and set aside while you make the slaw.
3. In a large bowl combine the slaw ingredients and toss to coat. Refrigerate until ready to assemble the wraps.
4. Grill the fillets over direct high heat (450°F to 550°F) until you can lift them with a spatula off the grate without sticking, 6 to 8 minutes, turning once or twice. Transfer to a plate.
5. Warm the tortillas over direct high heat for about 1 minute, turning once. To assemble the wraps, break a fillet into large chunks and arrange on one half of a tortilla, then top with some of the slaw. Roll the tortilla to enclose fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half on a diagonal. Serve warm or at room temperature.
Makes 6 wraps
Grilling Tip:
For a truly authentic taste of Baja, grill the fish over blazing hot and smoky lump charcoal made from mesquite wood.
Attached files
Rub
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
4 halibut or salmon fillets or 2 of each (with skin), each about 6 ounces and 1 inch thick
Vegetable oil
Slaw
3 cups thinly sliced green cabbage
1/4 cup coarsely chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons granulated sugar
1 teaspoon canned chipotle chile in adobo, minced
1/2 teaspoon kosher salt
6 flour tortillas (10 to 12 inches)
1. In a small bowl mix the rub ingredients until blended.
2. Rinse the fillets under cool water and pat dry with paper towels. Lightly brush or spray the fillets with oil and then evenly apply the rub. Cover and set aside while you make the slaw.
3. In a large bowl combine the slaw ingredients and toss to coat. Refrigerate until ready to assemble the wraps.
4. Grill the fillets over direct high heat (450°F to 550°F) until you can lift them with a spatula off the grate without sticking, 6 to 8 minutes, turning once or twice. Transfer to a plate.
5. Warm the tortillas over direct high heat for about 1 minute, turning once. To assemble the wraps, break a fillet into large chunks and arrange on one half of a tortilla, then top with some of the slaw. Roll the tortilla to enclose fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half on a diagonal. Serve warm or at room temperature.
Makes 6 wraps
Grilling Tip:
For a truly authentic taste of Baja, grill the fish over blazing hot and smoky lump charcoal made from mesquite wood.
Attached files
