Sep 30, 2016

Baja Fish Wraps with Chipotle-Lime SlawRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

5 Reviews

Grocery List

Fresh Produce

  • 0.25 oz fresh cilantro
  • 1 head green cabbage
  • 2 limes

Meat / Poultry / Seafood

  • 4 halibut or salmon fillets or 2 of each (with skin), each about 6 oz and 1" thick

Oil and Spices

  • 0.25 tsp ground cayenne pepper
  • 0.25 tsp ground cinnamon
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp pure chile powder
  • 2 tbsp vegetable oil

Condiments

  • 0.25 cup mayonnaise

Other

  • 1 canned chipotle chile peppers in adobo sauce
  • 6 flour tortillas (10")
  • 2 tsp granulated sugar

Ingredients

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 6 ounces and 1 to 1½ inches thick
  • Vegetable oil

Slaw

  • 3 cups thinly sliced green cabbage
  • ¼ cup coarsely chopped fresh cilantro leaves
  • ¼ cup 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 (10 inches)

Instructions

  1. 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.

  2. In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps. 

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. 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.

  5. 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.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

John P

Can be served family style...

I’ve never made this with Salmon or Halibut but Mahi Mahi is a great substitute. Crunchy cabbage, savory chipotle, sour limes with a touch of salt = a wall of flavors! I usually use a prepared Jerk seasoning for the fish, also can be served family style to feed a crowd!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Chris H

Good fish tacos, Excellent cole slaw

We've made this recipe a couple times and the slaw multiple times. Best slaw we've had and we use it with other food such as pulled pork, chicken, etc

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Dale W

"Best Fish Tacos Ever"

So says my wife, which is saying a lot given that we live in San Diego. Rather than wraps, we served them taco style using corn tortillas. Like earlier reviewer, John P, we grilled Mahi Mahi. For the chile powder, I ground up one dried guajillo and one dried ancho. We also omitted the mayonnaise in the slaw due to my wife's taste. Probably would be better with a little mayo, but it was good nonetheless. Highly recommended.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

M M

Easy and great flavor combinations

The chipotle slaw is unique and a winner. You can use most any fish for this one. Easy to follow also.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

David M

Better fish tacos than many restaurants

My wife and I love the combination of the tangy, smoky slaw with the slightly spicy fish, particularly with the small touch of cinnamon. I wouldn't go more than .25 tsp on it and sometimes upped the cayenne.
With sliced cabbage in bags, conveniently at 3 cups, this recipe is a simple one for me, yet a winner!

Type of Griller

Advanced

Would you recommend this recipe? YES

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Baja Fish Wraps with Chipotle-Lime Slaw

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