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. It's a light, delicious meal that's simple and easy to make and ready in just under 20 minutes.
Fish wraps are an ideal summer meal. They are quick and easy to make, light and filled with refreshing ingredients. They make a delicious family meal but are also perfect for entertaining.
How to prepare the fish
The best way of preparing fish for fish tacos is by frying it in a non-stick pan. This is because it takes just minutes to do and doesn't require using a lot of oil. Pat dry your fish before seasoning it to ensure it doesn't get soggy in the pan. Lightly grease the pan with cooking spray and fry the fish over a fairly high heat so it cooks quickly and doesn't get the chance to release too much moisture. It will be flaky, succulent, perfect in tacos.
Fish wraps ingredients
Use fresh or frozen white fish (I used cod). If using frozen defrost and drain it well then pat dry to remove excess moisture before seasoning it.
I served these fish tacos with thinly sliced white cabbage (use red cabbage if you prefer) and red onion for crunch, cucumber sticks for freshness and persimmon fruit for a bit of sweetness (good alternatives are mango and pineapple).
Use your favourite soft tortilla bread.
Step-by-step recipe instructions
Prepare the vegetables/fruit for serving before cooking the fish.
1.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.
2. Season the fish and sprinkle both sides with the cumin and coriander powders.
3. Heat up a large non-stick pan, lightly grease with cooking 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.
4. 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!
Serving suggestions
Another creamy sauce you could serve these fish tacos with is ranch dip. Serve them on their own or alongside spiced potato wedges, mango avocado salsa or grilled corn salsa.
Top tips
- 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.
You might also like
- Crispy Baked Salmon Fish Fingers
- Coconut Milk Fish Stew with Red Lentils
- Creamy Prawns with Chickpeas and Thai Basil
Keep in touch!
Have you made these spiced fish tacos? I'd love to know how they've turned out for you. What did you serve them with? Let me know in the comments below, thanks!
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Recipe
Spiced Fish Wraps with Creamy Sauce
Equipment
- Large non-stick frying pan
Ingredients
- 1.1 pounds (500 g) cod or haddock or another white fish
- 1 teaspoon cumin and coriander powders each
- ยฝ 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
- 1ยฝ teaspoons sriracha sauce
- 1 tablespoon lime juice plus zest of ยฝ 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
- ยฝ cucumber with or without peel, cut into sticks
- 1 persimmon or mango/pineapple, thinly sliced or diced
- 4 tablespoons cilantro/fresh coriander finely chopped
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
regs
simple yet elegant presentation, I love it!
Monika
thank you
hijackedbytwins
Ooooh yes please!!! These look and sound so delicious. I love wraps and am craving burritos since have some amazing ones on holiday. Thank you for sharing with #CookBlogShare x
monidab@gmail.com
Thanks! I am also a big fan of wraps, I am making chicken wraps with some leftover beluga lentils today:)
Eb Gargano
What a lovely quick, easy and healthy recipe - 3 of my favourite things. And I bet it tastes delicious too - this would make a great lunch! Eb x
monidab@gmail.com
Thanks! It was a complete experiment and I was actually surprised how well it turned out:)
healthyindiankitchen
So yum ๐
monidab@gmail.com
Thanks!