Go Back
Fish taco wraps with crispy fish, lettuce, and creamy sauce in a soft tortilla
Dreena Grace Burthon

Fish Taco Wraps

These fish taco wraps came from my own kitchen. Flaky white fish. Simple spice rub. Creamy lime sauce with Greek yogurt. Crunchy cabbage. All in a low-carb tortilla. Twenty minutes and done. Actually works for your blood sugar. My husband ate three. Trust me.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 0 minutes
Total Time 20 minutes
Servings: 4 people
Course: Lunch
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white fish fillets cod, tilapia, or halibut
  • 1 tbsp olive oil for cooking
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika regular works too
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup plain Greek yogurt full fat or 2%
  • 1 tbsp lime juice fresh squeezed
  • 1 tsp lime zest
  • 1 clove garlic minced
  • 4 low-carb tortillas see suggestions above
  • 1 cup shredded cabbage or coleslaw mix
  • 1/4 cup fresh cilantro chopped, optional
  • avocado sliced, optional
  • red onion diced, optional
  • hot sauce optional

Equipment

  • 1 Large non-stick skillet
  • 1 Small bowl (for sauce)
  • 1 Small bowl (for spices)
  • 1 Paper towels
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring spoons
  • 1 Fork (for flaking fish)

Method
 

  1. Make the sauce. Small bowl. Yogurt in. Lime juice and zest. Garlic. Salt. Stir it up. Set aside.
  2. Pat the fish dry with paper towels. Don't skip this. Wet fish won't brown right.
  3. Mix chili powder, cumin, smoked paprika, garlic powder, salt and pepper in a tiny bowl.
  4. Rub that spice mix all over the fish. Both sides. Use your hands.
  5. Heat a large non-stick skillet over medium-high heat. Add the olive oil.
  6. Lay the fish in the pan. Let it cook without touching it for 3-4 minutes.
  7. Flip it carefully. Cook the other side for 3-4 more minutes.
  8. Fish is done when it flakes easy with a fork. Take it off the heat.
  9. Warm the tortillas. Microwave between damp paper towels for 20 seconds. Or heat in a dry pan.
  10. Warm the tortillas. Microwave between damp paper towels for 20 seconds. Or heat in a dry pan.
  11. Lay a tortilla flat. Spread sauce down the middle.
  12. Break the fish into chunks. Pile it on top of the sauce.
  13. Add shredded cabbage. Sprinkle with cilantro if using.
  14. Add avocado, red onion or hot sauce if you want.
  15. Fold it up or eat it like a bowl.
  16. Eat right away. These don't wait well.

Notes

Go easy on the spice if you need to. The amounts I gave are mild to medium. My kids eat these just fine. If you want more heat add cayenne or use a spicier hot sauce at the end.
Any white fish works here. Cod is my first choice. Tilapia is cheaper and still good. Halibut if you're treating yourself. Frozen fillets are fine just thaw them all the way and pat them dry.
The sauce keeps for days. Make extra if you want. It's good on chicken and salads and pretty much everything.
Tortillas vary a lot. Some low-carb ones taste like cardboard. Mission and La Banderita are safe bets. Stay away from the ones that feel rubbery right out of the package.
Leftover fish is tricky. It's okay the next day but not great after that. Better to make fewer wraps and fresh fish next time.
Cabbage can be swapped. Use shredded lettuce in a pinch. It won't be as crunchy but it works. Bagged coleslaw mix is my lazy day go-to.
Avocado makes it better. I don't care what anyone says. A few slices take this from good to really good.
Don't overstuff. I do this every single time. Put too much in and the whole thing falls apart. Less is more. Learn from my mistakes.
These are supposed to be messy. Tacos are messy. That's part of eating them. Have napkins ready.