Fish Wraps with Raita and Wilted Cabbage Slaw

These burrito-style fish wraps are light, fresh, and loaded with flavor. Creamy raita brings the tanginess of Greek yogurt to the dish along with cool cucumber and earthy, aromatic cumin. I added some crunch with a simple slaw of thinly sliced cabbage and red onion. (Toss the cabbage with a little salt and sugar and let it stand 30 minutes to slightly wilt it, then stir in the onions, oil, and vinegar—simple, crisp, and fresh.)

For this recipe, I used light, mild cod filets, but you can use a different fish if you prefer. Be sure to choose a mild-flavored one so it doesn’t compete with the rich, bold flavors of the raita and slaw.

Note: Traditional raita—a popular side dish often used as a dip in Indian cuisine—is made with grated cucumber. Here, I finely chopped it instead. Either way, it’s delicious.

For more traditional burritos, check out Easy Beef and Red Bean Burritos or Chicken and Black Bean Burritos with Fresh-Chile Sauce.

Serves 2

Ingredients

• 1 cup thinly sliced cabbage
• 1/4 tsp sea salt, plus more
• 1/4 tsp sugar
• 1/3 cup plain Greek yogurt
• 2 tbsp finely chopped, peeled, seedless cucumber
• 1 tbsp chopped flat-leaf parsley
• 1 tsp lemon juice
• 1/4 tsp ground cumin
• freshly ground black pepper
• 2 tbsp thinly sliced red onion
• 1 tsp plus 1 tbsp olive oil, divided
• 1 tsp white wine vinegar
• 2 5-oz cod filets, about 3/4-inch thick
• 1/4 tsp chile powder
• 2 10-inch flour tortillas, wrapped in foil and warmed in a 250° F oven 

Raita Ingredients 

Cod Filets

Preparation

1. Place the cabbage in a bowl and sprinkle with 1/4 teaspoon salt and the sugar. Toss to combine and let stand 30 minutes.
2. Combine the yogurt, cucumber, parsley, lemon juice, and cumin in a bowl and season with salt and pepper. Cover and refrigerate 20 minutes.
3. Add the onion, 1 teaspoon of olive oil, and vinegar to the cabbage and stir well to combine.

Cabbage with Salt and Sugar 

Raita

Wilted Cabbage

Wilted Cabbage Slaw

1. Meanwhile, heat a nonstick skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the fish on both sides with chile powder, salt, and pepper and cook on 1 side 4 minutes. Turn and cook until slightly browned and just cooked through, about 3 minutes.
2. Remove from the heat and use a spatula to break each filet into 4-5 pieces.
3. Lay the tortillas on a work surface. Divide the fish in the center of each. Divide the slaw on top of the fish and dollop both with the raita.
4. Fold the bottom side (closest to you) over the filling, tucking it slightly underneath. Fold over both the left and right sides, then roll up to the top.

Cod Beginning to Cook 

Cooked Fish

Break up Filets 

Fish Layer

Slaw and Raita Added

Roll forward, fold over sides

Slice the wraps in half or serve whole.

Fish Wraps with Raita and Wilted Cabbage Slaw