Whether you are looking for a lunch idea or a quick dinner, this wrap from Wild Alaska Seafood is a must have. With simple ingredients using avocado, lettuce, and Alaska Cod fillets, it’s delicious and one your entire family will enjoy.
| 2 medium avocados | |
| 1 tbs. fresh lime juice | |
| 1 tbs. minced onion | |
| 1 tbs. chipotle chile puree* | |
| 4 Alaska cod fillets (4 to 6 oz. each), fresh, thawed or frozen | |
| 1 tbs. olive, canola, peanut or grapeseed oil | |
| 1 tbs. mesquite or Mexican seasoning | |
| 4 flour tortillas (10- to 12-inch), warmed | |
| 4 large iceberg or romaine lettuce leaves, torn or shredded |
Recipe provided by Wild Alaska Seafood.
| 1. | Mash avocados. Stir in lime juice, onion, chile puree; set aside. |
| 2. | Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking. |
| 3. | Turn fillets over and sprinkle with seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Cool slightly and break into large chunks. |
| 4. | To serve, layer about 1/2 cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half. |
| 5. | Sprinkle with fresh chives and serve |
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