Indian Spiced Fish and Vegetable Breakfast Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 30 min · Fish · pescatarian, dairy-free

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Ingredients

• 1/2 lb Firm white fish fillets (e.g., cod or tilapia)
• 2 large Whole wheat tortillas
• 1 Red bell pepper
• 1 medium Onion
• 1 Garlic cloves
• 1 inch piece Ginger
• 1 medium Tomato
• 1/2 tsp Turmeric powder
• 1/2 tsp Ground cumin
• 1/4 tsp Chili powder
• 1/4 cup Cilantro (fresh)
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Season the fish fillets with salt, pepper, half of the turmeric, cumin, and chili powder.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add chopped onion, garlic, and ginger; sauté until fragrant (about 3 minutes).
3. Add diced tomato and remaining turmeric, cumin, and chili powder. Cook until tomatoes soften (about 5 minutes).
4. Add the seasoned fish fillets to the skillet, cooking for 3-4 minutes per side until cooked through. Break into chunks once cooked.
5. Meanwhile, chop the bell pepper and cilantro. Add the bell pepper to the skillet in the last 2 minutes of cooking to soften slightly.
6. Warm the tortillas in a dry skillet or microwave. Fill each with fish and vegetable mixture, then sprinkle with fresh cilantro.
7. Wrap the tortillas into a burrito-style and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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