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Coconut Mahi-Mahi Wrap
Prep Time
1
hour
hour
Cook Time
6
minutes
minutes
Total Time
1
hour
hour
6
minutes
minutes
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.