Spiced Fish Wraps with Creamy Sauce

2 open fish tacos with vegetables on white plates with lime in background.

This fish wraps recipe is zesty, refreshing, full of flavour and texture. The fish is quickly fried, then topped with fresh vegetables and fruit and a generous drizzle of creamy, zesty sauce for added flavour and spice.

Course Lunch

Cuisine American, Mexican Fusion

Prep Time 15

Cook Time 4

Total Time 19

Servings small wraps

Calories 126kcal

Author Monika Dabrowski

Equipment

Large non-stick frying pan

Ingredients

1.1 pounds cod or haddock or another white fish
1 teaspoon cumin and coriander powders each
½ teaspoon fine sea salt plus pepper to taste
cooking spray for frying

For the sauce

4 tablespoons thick yogurt
2 tablespoons mayonnaise
2 tablespoons vegetable oil
1½ teaspoons sriracha sauce
1 tablespoon lime juice plus zest of ½ lime
1 teaspoon maple syrup

For serving

8 soft tortillas small
1 cup white cabbage or red, thinly sliced, 2 handfuls
1 red onion small, thinly sliced or finely chopped
½ cucumber with or without peel, cut into sticks
1 persimmon or mango/pineapple, thinly sliced or diced
4 tablespoons cilantro/fresh coriander finely chopped

US Customary - Metric

Instructions

Prepare the vegetables/fruit for serving before cooking the fish.
To make the sauce in a bowl combine all the ingredients and stir until smooth and creamy (zest the lime before juicing it). Adjust the seasoning if needed and refrigerate until you are ready to serve the tacos.
Season the fish and sprinkle both sides with the cumin and coriander powders.
Heat up a large non-stick pan, lightly grease with oil spray and fry the fish over a fairly high heat for about 2 minutes on each side. Remove from the pan as soon as the fish is cooked through.
Heat up the tortillas on the grill (as I have done) or in the microwave and place pieces of fish in the middle of each taco. Add the vegetables/fruit, drizzle over the creamy sauce and enjoy!

Notes

I used cod but haddock, halibut or another white fish would work well too.
Use fresh or frozen fish. I prefer fresh as it's more convenient and contains less moisture (so won't get soggy in the pan). If using frozen defrost it in the fridge overnight, drain well and pan dry with a paper towel sheet to remove excess moisture before seasoning.
Fish cooks very quickly - about 2 minutes on each side. Remove it from the pan as soon as it's cooked.
I used persimmon fruit for serving but thinly sliced mango or diced pineapple would be good alternatives.
Make ahead: The creamy sauce can be made ahead, covered and refrigerated for up to 2 days.
Not suitable for freezing.

Nutrition