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Blackened Fish Wrap
Created by: Howcan Team
Ingredients
- 4 fillets of white fish (such as tilapia or cod)
- 2 tablespoons of blackening seasoning
- 1 tablespoon of olive oil
- 4 large flour tortillas
- 1 cup of shredded lettuce
- 1 cup of diced tomatoes
- 1/2 cup of sliced red onions
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Rub the blackening seasoning evenly over both sides of the fish fillets.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned fish fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through.
- Warm the flour tortillas in a separate skillet or in the microwave for 20 seconds.
- Place a cooked fish fillet in the center of each tortilla.
- Top the fish with shredded lettuce, diced tomatoes, sliced red onions, a dollop of sour cream, and a sprinkle of chopped cilantro.
- Squeeze a lime wedge over the filling.
- Fold the sides of the tortilla over the filling and roll up tightly to form a wrap.
- Serve the blackened fish wraps immediately, and enjoy!
The Blackened Fish Wrap is a flavorful and popular dish that originated in the southern United States. It is believed to have been created by Chef Paul Prudhomme in New Orleans, who popularized the blackening cooking technique. This dish features a fillet of fish, typically snapper or catfish, coated in a blend of spices including paprika, cayenne, and thyme, then seared in a hot cast-iron skillet to create a blackened crust. The fish is then wrapped in a warm tortilla with crisp lettuce, juicy tomatoes, and a zesty remoulade sauce. Today, the best versions of this dish can be found in seafood restaurants across the Gulf Coast region. The key to a perfect Blackened Fish Wrap lies in the spice blend and the cooking technique, ensuring the fish is tender and flaky with a bold, smoky flavor. For a unique twist, some chefs also use alternative methods such as grilling or broiling the fish to achieve the blackened effect.
25 min
4
350 calories
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