Ingredients

• For Marinade
• 1 tablespoon Smoked Paprika
• 1 tablespoon Sweet Paprika
• 1 ½ teaspoon Cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground clove
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons dried oregano
• 2 each limes, juiced
• 1/3 cup Avocado Oil
• To taste salt & pepper
• For the fish
• 1 pound white fish filet or firm tofu, 1 inch slice
• 2 tablespoon Avocado Oil
• 1 head leafy lettuce or romaine
• 1/2 each pineapple, 1/4 inch dice
• 2 cups red or green cabbage, shredded
• 1 each carrot, fine sticks
• 1 each jalapeno, thinly sliced
• 2 tablespoons red onion, finely diced
• 2 cups sprouts, optional
• 1 bag tortilla chips, optional

Cooking Instructions

1. Preheat oven to 400°F.

2. In a shallow dish, mix marinade ingredients; rub them into the fish filet/steaks or tofu. Cover for 30 minutes.

3. In a bowl, combine pineapple, cabbage, jalapenos, red onions, carrot, lime juice, salt, and pepper.

4. Heat a sauté pan until very hot and add oil. Sear the fish or tofu until golden brown on both sides.

5. Finish cooking in the oven for 3-5 minutes or until tender. Let rest for 3 minutes and break down the fish into chunks or cube the tofu.

6. Build the wraps with the fish/tofu chunks, salsa, and jalapeno. If using romaine, add the fish and salsa on top of the leaves. Add sprouts if using.