Coconut Mahi-Mahi Wrap
Servings 2 People
Ingredients
- For Fish:
- 1 pkg Coleson's Catch Mahi-Mahi
- 1/4 c Coconut Milk
- 2 Tbsp Red Onion or Shallot Minced
- 1 Tbsp Lime Juice
- Salt and Pepper to taste
- 4 pcs Wrap-style Flour Tortillas no strong flavors
- For Slaw Filling:
- 2 qts shredded cabbage (I like Napa but any is okay)
- 1 c Finely Shredded Purple Cabbage
- 1 c shredded spinach
- 1/2 c Red Onion Diced
- 1/2 c Carrot Grated
- 1 c Toasted Coconut
- 1/2 c toasted almonds
- 1 c White Raisins
- For Coconut Lime Dressing:
- 1/4 c Lime Juice
- 1/2 c Coconut Milk
- 1/4 c Coconut Butter
- 2 Tbsp Shallots Minced
- Salt and Pepper to taste
Instructions
- Prepare Fish:
- Mix all ingredients except fish and tortillas.
- If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked.
- Marinate the fish for at least an hour.
- Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook.
- Prepare Slaw Filling:
- Place in a bowl large enough and easily toss ingredients.
- Prepare Dressing:
- Mix all ingredients and put in a jar. Shake before using.
- Assemble Dish:
- Have all items ready. Toss the slaw with half the dressing to start, add more if needed.
- Let set while the fish cooks; it will shrink as it waits.
- Spread out the 4 tortillas and divide the slaw between them.
- Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly.
Notes
For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.