Spicy Indian Fish & Vegetable Wraps

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

Indian · 40 min · Fish · pescatarian, high-protein

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Ingredients

• 1/2 lb Firm white fish fillets (e.g., cod or tilapia)
• 2 Whole wheat tortillas
• 1 Red bell pepper
• 1 large Carrot
• 1 small Red onion
• 1/4 cup Greek yogurt
• 1 tbsp Lemon juice
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 1/4 tsp Chili powder
• 1 tbsp Olive oil
• to taste Salt
• 1 tbsp Fresh cilantro

Method (tap to check — screen stays awake)

1. Cut the fish fillets into bite-sized pieces and marinate with lemon juice, garam masala, turmeric, cumin, chili powder, salt, and a tablespoon of olive oil. Let sit for 10 minutes.
2. While fish marinates, thinly slice the red bell pepper, carrot, and red onion.
3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced vegetables and sauté for 5-7 minutes until tender.
4. Add the marinated fish to the skillet with vegetables. Cook for 8-10 minutes, turning occasionally, until fish is cooked through and slightly browned.
5. Meanwhile, warm the tortillas in a dry pan or microwave for a few seconds.
6. Mix the Greek yogurt with chopped cilantro and a pinch of salt to make a cooling sauce.
7. Assemble the wraps by placing some of the fish and vegetable mixture onto each tortilla, then top with a spoonful of cilantro yogurt sauce.
8. Roll up the tortillas and serve immediately.

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

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