Fish Taco Wrap

Who says Taco Tuesday has to be all about meat when a fish filling will satisfy your Mexican cravings. Flaky tender bits of your favorite white fish mixed with a tasty slaw mixture will have your taste buds salivating. There are several options to consider as far as the size of the tortilla wrap and type and what kind of fish to use. 

Just in case you are wondering...What is the most common fish used in fish tacos?
Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly, and are relatively inexpensive. Popular kinds of white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, and bass. Fresh fish cooks up better in a non-stick pan as does not get so soggy. The recipe is enough for two large tacos (12 inch) each cut in half for a total of 4 halves. 

Ingredients:

• 2 cups coleslaw/shredded cabbage with carrots
• 2 cups baked or pan-fried fish
• 1 teaspoon Ancho Chile Seasoning  
• 1/4 cup diced red onions
• 2 cups diced grape tomatoes
• 2/3 cup Creamy Chipotle Ranch Dressing
• Tortillas- Mission Super Soft Burritos or Mission Carb Balance Spinach Herb (12 inch) 

Directions:

• Rinse and pat dry fish. Place fish in a non-stick pan with a little olive oil. Sprinkle with Ancho Chile Powder. Pan-fry until it is flakey.  
• In a large bowl add coleslaw mixture, onions, diced tomatoes, and chunks of fish.
• Mix in dressing but use only enough to moisten the coleslaw mixture and divide the mixture in half. Place filling lengthwise on one side of the flour tortilla. Then roll it like a burrito and slice it in half.   

Suggested sides include mango salsa, sliced avocados, a fresh lime slice, and chips