- Ingredients for Marinade
- 1 Tbsp Smoked Paprika
- 1 Tbsp Sweet Paprika
- 1 ½ tsp Cinnamon
- 1 tsp Allspice, ground
- 1 tsp Clove, ground
- 1 Tbsp Cumin, ground
- 1 Tbsp Coriander, ground
- 2 Tbsp Dried Oregano
- 1-2 each Lime, juiced
- 1/3 cup Avocado Oil
- To taste Salt & Pepper
- 1 lb White Fish, cut in 1 inch steaks
- 2 Tbsp Avocado Oil
- 6 each Lettuce or Romaine Leaves
- ½ each Pineapple, peeled and cut ¼ inch dice
- 2 cups Organic Cabbage, red or white shredded
- 1 each Jalapeno, thinly sliced
- 2 Tbsp Red Onion, cut 1/8” dice
Preheat oven at 400 degrees.
Mix all marinade ingredients and rub into fish steaks. Cover for 30 min.
In a bowl, stir the following: Pineapple, cabbage, jalapenos, red onions, lime juice and some salt and pepper.
Heat up a sautée pan until very hot and add rice bran oil. Sear the fish until golden brown on both sides. Finish cooking the fish in the oven for 3-5 min or until tender. Let rest for 3 min and break down each piece into chunks that will fit into the tortilla.
Build the wraps with the fish chunks, some salsa and as many jalapeno slices as you like.
• Chef’s knife
• Sautée pan
• Wooden spoon
• Mixing bowl