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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
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 |
1/4 cup mayonnaise |
1 tablespoon wasabi paste |
2 tablespoons chopped fresh cilantro |
8 large green cabbage leaves |
1 tablespoon chopped fresh cilantro |
Directions:
1. Pat fish dry with paper towels.
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.
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.
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