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Baja Fish Wraps with Chipotle-Lime Slaw

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

Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    7 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Seafood 21

Rub

  • ½ teaspoon pure chile powder
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 4 halibut or salmon fillets or 2 of each (with skin), each about 170 grams and 2.5 to 4 centimeters thick
  • Vegetable oil

Slaw

  • 225 grams thinly sliced green cabbage
  • 6 grams coarsely chopped fresh cilantro leaves
  • 60 milliliters mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon minced canned chipotle chiles in adobo sauce
  • ½ teaspoon kosher salt
  • 6 flour tortillas (25 centimeters)

Instructions

  • 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 (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • 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 center, 2 to 3 minutes more. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
    Brush the cooking grates clean. Grill the fillets over 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 center, 2 to 3 minutes more. Transfer to a plate. Warm the tortillas over 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.

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