android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Baja Fish Wraps with Chipotle–Lime Slaw

  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    7 to 8 min.

People
Serves 6
Prep Time
20 min.
Grilling Time
7 to 8 min.

the Ingredients

20151023095350 Wtg Seafood 21

Rub

  • pure chile powder
  • ground cumin
  • kosher salt
  • ground cayenne pepper
  • ground cinnamon
  • halibut or salmon fillets or 2 of each (with skin), each about 170 grams and 2.5 to 4 centimetres thick
  • Vegetable oil

Slaw

  • 225 grams thinly sliced green cabbage
  • 6 grams coarsely chopped fresh cilantro leaves
  • 60 milliliters mayonnaise
  • fresh lime juice
  • granulated sugar
  • minced canned chipotle chile peppers in adobo sauce
  • kosher salt
  • flour tortillas (25 centimetres)

Instructions

  • 01 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.
  • 02 In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps. 
  • 03 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 04 Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed, 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 centre, 2 to 3 minutes more. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
  • 05 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.
Ingredients
Instructions