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.