Fish Taco Wraps

Fish Taco Wraps

Fish Taco Wraps

If you’re looking for a delicious and healthy lunch option, look no further than fish taco wraps. This recipe combines the fresh flavors of fish, vegetables, and tangy sauce, all wrapped up in a soft tortilla. It’s a perfect dish for summer picnics or quick weekday lunches.


For the fish:
– 500g (1.1 lbs) white fish fillets (such as cod or tilapia)
– 30ml (2 tbsp) lime juice
– 15ml (1 tbsp) olive oil
– 5ml (1 tsp) chili powder
– 5ml (1 tsp) ground cumin
– Salt and pepper to taste

For the sauce:
– 120g (1/2 cup) mayonnaise
– 30ml (2 tbsp) lime juice
– 15ml (1 tbsp) chopped fresh cilantro
– 5ml (1 tsp) hot sauce (optional)

For the filling:
– 4 large flour tortillas
– 1 avocado, sliced
– 1 small red onion, thinly sliced
– 1 cup shredded cabbage
– Fresh cilantro leaves, for garnish


  1. Start by marinating the fish. In a shallow dish, combine the lime juice, olive oil, chili powder, ground cumin, salt, and pepper. Add the fish fillets to the dish and turn to coat evenly. Let the fish marinate for at least 15 minutes.

  2. While the fish is marinating, prepare the sauce. In a small bowl, whisk together the mayonnaise, lime juice, chopped cilantro, and hot sauce (if using). Set aside.

  3. Heat a large skillet over medium heat. Remove the fish fillets from the marinade, shaking off any excess, and place them in the skillet. Cook for 3-4 minutes per side or until the fish is cooked through and flakes easily with a fork.

  4. Once the fish is cooked, transfer it to a plate and use a fork to break it into smaller pieces.

  5. Warm the tortillas in the skillet or in the microwave for a few seconds.

  6. To assemble the wraps, spread a spoonful of the sauce onto each tortilla. Top with a few slices of avocado, some red onion, shredded cabbage, and the cooked fish. Garnish with fresh cilantro leaves.

  7. Fold the tortillas tightly to enclose the filling. Secure with toothpicks, if necessary.

  8. Serve the fish taco wraps immediately and enjoy!


  • Feel free to customize your fish taco wraps with additional toppings such as diced tomatoes, grated cheese, or a squeeze of fresh lime juice.
  • If you prefer a spicier sauce, add more hot sauce or a pinch of cayenne pepper.
  • Make sure to choose fresh and sustainably sourced fish for a more flavorful and eco-friendly meal.
  • For a healthier option, you can use whole wheat tortillas instead of flour tortillas.


Fish taco wraps are a delicious and easy-to-make lunch option that combines the flavors of fish, fresh vegetables, and tangy sauce. With a few simple ingredients and minimal cooking time, you can create a satisfying and nutritious meal. Whether you’re enjoying a picnic in the park or need a quick lunch on the go, this recipe is sure to satisfy your cravings. Give it a try and enjoy the taste of summer in every bite!


Q: Can I use a different type of fish for the taco wraps?
A: Yes, you can use any white fish fillets such as cod, tilapia, or halibut. Just make sure they are firm enough to hold up when cooked.

Q: Is the hot sauce necessary for the sauce?
A: No, the hot sauce is optional. You can adjust the level of spiciness according to your preference.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Just give it a stir before using.

Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can use corn tortillas if you prefer. Just warm them up before assembling the wraps.

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