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Red Cabbage Fish Taco Wraps

I have always loved taco-style food that you can eat comfortably with your hands. This recipe includes many of your traditional fish taco ingredients, all wrapped inside of red cabbage leaves. You can prepare the cabbage leaves and other ingredients in advance, and allow people to assemble their wraps themselves once you are ready to serve and the fish is cooked.
This recipe makes roughly 24 small cabbage wraps, and can be scaled up or down according to your preferences.

Ingredients

For the Pico de Gallo:

  • 2 plum tomatoes, seeds and pulp removed, flesh cut medium dice
  • ½ tsp kosher salt
  • ¼ large white onion or ½ small white onion, medium dice
  • 1 fresh jalapeno, seeds and stems included, minced
  • 3 Tbsp finely chopped cilantro
  • 1 Zest of lime
  • 1 Juice of lime, or more to taste
  • ¼ tsp red pepper flakes
  • Kosher salt & freshly-ground black pepper, to taste

Other Taco Components:

  • 24 large red cabbage leaves, from the outside leaves of 2 heads of red cabbage
  • 6 fillets of mild white fish
  • 3 Tbsp vegetable oil
  • 1 jalapeno, sliced finely
  • 3 ripe and perfect avocados
  • 1 cup fresh pineapple, medium dice
  • 2 cups sour cream
  • 1 lime, cut into wedges, as garnish
  • ¼ cup fresh cilantro leaves, as garnish

Instructions 

  • Place the tomatoes in a bowl and toss them with the kosher salt.
  • Allow the salted tomatoes to drain and release their water, roughly 15 minutes.
  • Drain the water from the tomatoes.
  • Combine the salted and drained tomatoes with the diced white onion, minced jalapeno, chopped cilantro, lime zest, lime juice, red pepper flakes, and kosher salt & freshly-ground black pepper.
  • Prepare your cabbage leaves, and set them aside covered in plastic wrap in the fridge while you prepare the remaining cabbage wrap components.
  • When all of the other wrap components are ready and you are prepared to cook your fish, remove the fish fillets from the fridge.
  • Season the fish fillets on both sides with salt and pepper.
  • Cook the fish fillets in a small amount of hot oil, and set aside once the flesh is barely cooked through.
  • Serve red cabbage wraps with all of the items you prepared, and add fresh cilantro and fresh lime juice on top.
  • *Don’t worry if the cabbage leaves tear slightly when you remove them from the whole head of cabbage. If you are worried about structural integrity, feel free to use two or three cabbage leaves per wrap.

Notes

These wraps are best prepared and eaten fresh.
For a different approach with these cabbage wraps, trying cooking some fresh shrimp instead of (or in addition to) white fish!
Instead of cabbage, you can use any type of crisp lettuce that you like.