Fish Taco Cabbage Wraps

Spicy white fish wrapped in cabbage with a tasty wasabi-mayonnaise sauce. A delicious and easy way to enjoy fish tacos on a low-carb diet! You can also add a quick fresh pico de gallo to this if your diet allows tomatoes. Delicious! I now enjoy this more than regular fish tacos. Try this also with halibut or tilapia.

INGRIDIENT

1 pound cod fillets, cut into 1-inch cubes

1 tablespoon canola oil

3 dried red chile peppers

salt and ground black pepper to taste

¼ cup mayonnaise

1 tablespoon wasabi paste

2 tablespoons chopped fresh cilantro

8 large green cabbage leaves

1 tablespoon chopped fresh cilantro

DIRECTION

Step: 1

Pat fish dry with paper towels.

Step: 2

Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.

Step: 3

Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

NUTRITION FACT

Per Serving: 209 calories; protein 20.9g; carbohydrates 10g; fat 9.2g; cholesterol 44.7mg; sodium 267.1mg.

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