How you cook the fish is your call, but I prefer the smoky flavor of grilled fish. However you decide to cook it, just don’t cook it too long! The coleslaw makes it cool, creamy and crunchy. The biggest tortillas you can find work best. If all you can locate are smaller ones, allow two per person and go easy on the stuffing.
1 cup cherry or pear tomatoes, halved and drained (toss gently in a colander)
1/4 cup red onion, minced
2 garlic cloves, minced
3 tablespoons fresh cilantro leaves, chopped
2 tablespoons olive oil
salt and pepper
Combine ingredients in a bowl and toss gently.
Rub fish with olive oil and lemon pepper. Grill or cook in a hot well-oiled pan until just done. While cooking, squeeze lemon and lime juice over fish. To prepare wraps, lay out a warm tortilla and put cooked fish along the bottom third of the tortilla, leaving about 2 inches of space between the fish and the bottom edge of the tortilla. Stuffing ingredients must be flat, not mounded. Spoon some coleslaw onto the fish, add a dash or two of hot sauce and top with cheese. Spoon some of the salsa onto the cheese. Fold the bottom edge over the stuffing and fold one of the sides over towards the center to keep the stuffing from falling out. Continue rolling snugly from the bottom and serve with additional salsa on the side.
Copyright: The Sporting Chef - www.sportingchef.com